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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Jurnal Keteknikan Pertanian Buletin Teknologi Pasca Panen Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Agroindustri Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JURNAL ILMIAH OBSGIN : Jurnal Ilmiah Ilmu Kebidanan & Kandungan Jurnal PKM Manajemen Bisnis Jurnal Agricultural Biosystem Engineering Open Science and Technology Journal of Research and Development on Public Policy Jurnal Pengabdian Fakultas Pertanian Universitas Lampung PAMARENDA: Public Administration and Government Journal Jurnal Agroindustri Berkelanjutan IJP (Indonesia Jurnal Perawat)
Warji Warji
Fakultas Pertanian Universitas Lampung, Bandar Lampung Jl. Prof. Sumantri Brojonegoro No.1 Bandar Lampung 35145
Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pengaruh Tangkai Buah terhadap Mutu Fisiologi Cabai Merah Keriting (Capsicum annum L.) Kristri Yoga; Tamrin Tamrin; Warji Warji; Sapto Kuncoro
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/jurnal abe.v1i4.6568

Abstract

Curly red chili (Capsicum annuum L.) is a horticultural plant that is widely used for food needs. Its use in the industry makes chili as a commodity of high economic value. In general, one of the problems in post-harvest handling of chili is its relatively short shelf life. The aim of the research was to study the effect of stalks on the quality of cayenne pepper during storage. The studies that only used two treatments, namely without stems and with stalks, the study was added to the harvest treatment with the addition of stems from 1 cm stems. This study used a completely randomized design (CRD). This storage uses room temperature with a storage period of 12 days. Each factor and treatment was repeated 3 times so that 9 experimental units were obtained. Parameters observed in this study were weight loss, hardness, moisture content, color, and organoleptic tests. The results showed that the effect of cutting chili stalks at harvest had a significant effect on the moisture content of the material, while weight loss and hardness had no effect. The RGB values of the three treatments showed a continuous decrease for the green color index (Green) and for the red index (Red) showed an increase until the 4th day and decreased until the 12th day. The organoleptic test showed that the texture and freshness parameters had a significant effect on the organoleptic test. Keywords: Add 1 cm Stem, Curly Red Chili, With Stem, Without Stem.
Campuran Serbuk Batang Singkong dan Serbuk Daun Cengkeh untuk Pembuatan Obat Nyamuk Bakar Sapto Kuncoro; Sandi Asmara; Warji Warji; Luthfi Wisnu Wijaya
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/jurnal abe.v1i4.6461

Abstract

Cassava is a long-lived plant that grows in tropical areas and is very adaptable to the environment. The potential for cassava, especially in Indonesia, is dominated by Lampung Province with a harvest area of 342,100 ha. Lampung is also a province that distributes clove plants. One of the uses of cassava stem and clove leaf waste is making a powder to be used as a mosquito coil. The purpose of this study was to obtain the best quality from cassava stem powder, clove leaf powder, and white glue (PVAc) as an adhesive that conforms to the standards of the Indonesian Industry Standard (SII). The research method used was an experimental method using a completely randomized design (CRD) experiment. The test results for mosquito coils in accordance with the Indonesian Industrial Standard (SII) are the integrity test, and for tests that are close to the SII standard is the weight per unit, the test results. water content. For the long test burn with the longest result, which is 366.51minute and the density test with a result of 0.5323 g/cm³, and for test on  the effectiveness of mosquito coils who have a major influene on mosquitoes, namely P5 treatment, which showed that most of the mosquitoes stuck to the bottom and looked weak within ± 5 minutes of ignition. Key words: Cassava, Mosquito, Mosquito Coils.
Rancang Bangun Alat Pengupas Jengkol (Pithecellobium jiringa) Semi Mekanis Muhammad Yasir Arafat; Tamrin Tamrin; Winda Rahmawati; Warji Warji
Jurnal Agricultural Biosystem Engineering Vol 2, No 1 (2023): March 2023
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jurnal abe.v2i1.6716

Abstract

Research on jengkol peeling aims to facilitate in stripping effectively, efficiently and also minimize the organs of the body namely the injured finger at the time of stripping of the jengkol fruit. Testing this tool uses 18 samples of jengkol fruit divided into 2 types namely young and old, with diameters small, medium and large. The parameters observed in this study are the performance of the jengkol peeling tool and the success of stripping. The results of this study showed that the capacity of stripping small young jengkol fruit is 540 pieces per hour and the percentage of fruit peeling success is 100%, for young jengkol medium capacity is 300 pieces per hour and the success of stripping fruit skin is 94% and for young jengkol the capacity is 300 pieces per hour and the success of stripping 94%. Meanwhile, the small old jengkol fruit is 780 pieces per hour and the success of stripping the skin is 100%, for the old jengkol is 420 pieces per hour and the success of stripping 95% and for the large old jengkol is 300 pieces per hour and the success of stripping is 100%. Keywords: Design Build, Jengkol, Skin Jengkol.
IMPLEMENTASI PELAYANAN KESEHATAN PESERTA BADAN PENYELENGGARA JAMINAN SOSISIAL (BPJS) DI KAJI DARI UNDANG – UNDANG NO.24 TH.2014 DI RSUD DR. SOEWONDO KENDAL Suwarji Suwarji; Ikka Puspita Sari
Journal of Research and Development on Public Policy Vol. 1 No. 2 (2022): Juni : Journal of Research and Development on Public Policy (Jarvic)
Publisher : Lembaga Pengkajian Dan Pengembangan Sumberdaya Pembangunan (lppsp)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1229.834 KB) | DOI: 10.58684/jarvic.v1i2.6

Abstract

The implementation of social insurance for all citizens as mandated in Article 28H Constitution of the Republic of Indonesia in 1945, Amendment IV, Paragraph (1), (2) and (3) Chapter XA of the right to social security which say: Each person has a right to a life of well-being in body and mind, to a place to dwell, to enjoy a good and healthy environment, and to receive medical care. Each person has the right to facilities and special treatment to get the same opportunities and advantages in order to reach equality and justice. Each person is entitled to social security enabling him to develop his entire self unimpaired as a dignified human being. Through the enactment of Law No. 40 of 2004 on the Social Security, the Indonesian nation has actually had a social insurance system for all Indonesian people. In accordance with the article 5 of the Law mandates the establishment of the agency called the Social Security Agency (BPJS) which on November 25, 2011, stipulated Law No. 40 of the National Social Security System and Law No. 24 of 2011 on the Social Security Agency (BPJS) which commenced on January 1, 2014. The aim of this study is to analyze the quality of the implementation of healthcare service, the payment system and factors obstracting it. This study uses descriptive qualitative methodology with informants representing the health care workers and health service user or patients. The data was collected by using in-depth interview and field observation. Qualitative data analysis was conducted to answer the problem of research in the form of data reduction that is described in narrative. Based on the result, it revealed that the implementation of Health Care For BPJS Participants studied of constitution No. 24 of 2011 in dr. H. Sowondo Kendal in general has been running well according to Standard Operational referring to the public services Law No. 25 of 2009.
Uji Kinerja Pemotong Bibit Singkong Adnan Bahrul Ulum; Sandi Asmara; Warji Warji; Siti Suharyatun
Jurnal Agricultural Biosystem Engineering Vol 2, No 1 (2023): March 2023
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jurnal abe.v2i1.6932

Abstract

Preparation of cassava seeds is usually done manually so it takes a relatively long time. TEP-1 type cassava stem cutter (Petokong) is a solution to meet the needs of cassava seeds in large quantities and quickly. This study aims to determine the performance of TEP-1 type Petokong and to compare it with manual cutting using a machete and saw, as well as to find out the cuttings of the seeds produced. The research was conducted in May 2019, at the Integrated Field Laboratory, Faculty of Agriculture, University of Lampung. The research was conducted by cutting cassava seeds using 3 different cutting tools, namely machetes, saws and TEP-1 type petokong. The research parameters consisted of cutting capacity, seedling size uniformity, seedling damage and growth test. The results showed that the highest cutting capacity of cassava stems was TEP-1 type petokong which produced 9720 seeds/hour while cutting using a saw produced 3600 seeds/hour and the lowest was cutting using a machete, as many as 1800 seeds/hour. The uniformity of cassava seeds cut using a TEP-1 type petokong is 99%, while cutting using a saw is 95%, and using a machete is 40%. The lowest percentage of damage to seedlings resulting from cutting was using TEP-1 type petokong which was 2%, damage to seedlings using saw was 10%, and using machetes was 20%. The results of testing the growth of seedlings up to the roots explained that cutting using a TEP-1 type of petokong had perfect and spreading root growth, cutting with a saw showed uneven root growth and cutting using a machete the root growth only occurred on several sides of the cassava seedlings. Keywords: Capacity, Cassava Stems, Cutting Tools.
Drying Vanilla Using A Hybrid Dryer Warji Warji; Tamrin Tamrin; Sapto Kuncoro; Budianto Lanya; Hani Muzaqi
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 1 (2023): March 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i1.212-222

Abstract

Vanilla (Vanilla planifolia Andrew) is a plant that has high economic value; the plant is oriented for export. Postharvest handling is necessary to produce good quality vanilla; One of them is the drying process. This study aims to measure the drying time of vanilla, measure the decrease in moisture content, and analyze the efficiency of drying wet vanilla using a rack-type hybrid dryer. The research was conducted with three treatments, namely: drying using solar energy, drying using electrical energy, and drying using solar energy and electrical energy (hybrid). Based on the results of the study, it was found that drying using solar energy, drying using electrical energy, and drying using solar energy and electrical energy (hybrid) took 15 days, 17 days, and 13 days, respectively. The initial moisture content of drying is about 91.25% which decreases to about 32.44% at the end of drying. The efficiency of the three treatments was 6.39%, 1.58%, and 0.92%, respectively. Keywords: Drying, Hybrid postharvest, Vanilla
Producing Soursop Chips Using Vacuum Frying Fryer with Modification of Temperature and Pressure Sandi Asmara; Sapto Kuncoro; Warji; Panga Argovani
Open Science and Technology Vol. 3 No. 1 (2023): Open Science and Technology
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33292/ost.vol3no1.2023.80

Abstract

Sirsak merupakan buah yang cukup bernilai ekonomis, namun merupakan buah yang mudah busuk dan mudah rusak sehingga dapat mengakibatkan turunnya nilai jual buah sirsak. Karena buah sirsak mudah rusak, pengelolaan pascapanen yang buruk dapat mengakibatkan kehilangan hasil yang signifikan. Buah sirsak yang matang memiliki umur simpan hanya 2-3 hari. Karena umur simpan buah sirsak relatif terbatas, diperlukan diversifikasi produk dari buah sirsak, seperti mengolaj sirsak menjadi keripik. Pada umumnya penggorengan standar tidak bisa digunakan untuk membuat keripik sirsak. Namun, seiring dengan peningkatan teknologi, penggorengan vakum memungkinkan produksi keripik sirsak. Penelitian ini menggunakan rancangan acak lengkap faktorial dengan dua variabel yaitu suhu penggorengan faktor I (75, 80, dan 85 °C) dan tekanan penggorengan faktor II (-65, -68, dan -71 cmHg). Data yang diperoleh dianalisis, dilanjutkan dengan uji organoleptik dan pembobotan parameter. Parameter yang dianalisa adalah kadar air, susut bobot, lama waktu penggorengan, sedangkan untuk uji organoleptik dilakukan terhadap warna, rasa, kerenyahan dan aroma. Hasil penelitian menunjukkan bahwa pengaruh suhu dan tekanan penggorengan vakum terhadap mutu keripik sirsak berpengaruh sangat nyata terhadap kadar air, susut bobot, lama waktu penggorengan, dan uji organoleptik terhadap warna, kerenyahan, rasa dan aroma. Nilai Kadar air berkisar 4,33 – 7,44% susut bobot berkisar antara 69,33 – 75,16% dan lama waktu penggorengan berkisar antara 39 – 49 menit. Soursop is a fruit that is quite economically valuable, but soursop is included in perishable fruit, where the fruit is easily damaged which can lead to a decrease in its selling value of soursop fruit. The perishable nature of soursop fruit can result in high yield losses if not properly handled post-harvest. Ripe soursop fruit can only last for 2-3 days. The short shelf life of soursop causes the need for product diversification from soursop fruit. Generally, soursop chips cannot be made using conventional frying. However, as technology advances using vacuum frying, processing soursop into chips makes it possible. The study used a factorial completely randomized design consisting of two factors, namely factor I frying temperature consisting of 75, 80, and 85 and factor II frying pressure consisting of 65, 68, and -71 cmHg. The data obtained were analyzed, followed by organoleptic tests and parameter weighting. Parameters analyzed were moisture content, weight loss, and length of frying time, while organoleptic tests were carried out on color, taste, crispness, and aroma. frying time, and organoleptic test for color, crispness, taste, and aroma. The water content value ranged from 4.33 to 7.44%, the weight loss ranged from 69.33 to 75.16%, and the frying time ranged from 39 to 49 minutes.
Mempelajari Sifat Fisik Kerupuk Berbahan Tepung Melinjo Dan Tepung Gaplek Alda Monica Febrianty; Tamrin Tamrin; Sapto Kuncoro; Warji Warji
Jurnal Agricultural Biosystem Engineering Vol 2, No 2 (2023): June 2023
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i2.7483

Abstract

The taste of crackers can be varied by mixing two or more raw materials. Crackers can be made from a mixture of melinjo flour and cassava (gaplek) flour. The purpose of this study is to know and indentify the physical characteristics of crackers made from a mixture of melinjo flour and geplek flour.This study used a completely randomized design (CRD) with 6 different treatments, these are the mixture of melinjo flour and gaplek flour P1(100%, 0%), P2 (80%, 20%), P3 (60%, 40%), P4 ( 40%,60%), (20%,80%), P6(0%,100%). This study uses several parameters to be measured such a hardness, density, color, taste, and crispness. The result of this study showed that the hardness of each treatment is relatively the same. The density of crackers showed that the higher the melinjo flour content, the higher the density. There was a change in the color of the crackers before and after they were fried. The results showed that the concentration of 20% melinjo flour and 80% cassava flour were the most preferred types of crackers by the panelists. Keywords: Crackers, Gaplek, Melinjo, Physical Characteristics And Mixture
Cover Vol 2 No 1 March 2023 Warji Warji
Jurnal Agricultural Biosystem Engineering Vol 2, No 1 (2023): March 2023
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jurnal abe.v2i1.7782

Abstract

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Preface 2 (2) June 2023 Warji Warji
Jurnal Agricultural Biosystem Engineering Vol 2, No 2 (2023): June 2023
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i2.7826

Abstract

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Co-Authors Achmad Noerkhaerin Putra Adi Saputra Adnan Bahrul Ulum Ady Saputra Agus Haryanto Ahmad Harbi Ahmad Tusi Aji, Armadito Abilawa Cipta Alda Monica Febrianty Aldama, Daffa Chairunissa Alwi, Ivo Ali Saifullah Andriyani, Yulita Andina Anggraini, Nurvita Anggraini, Wella Angraeni, Rini Anny Rosiana Masithoh Arif Dwi Santoso Ayu Anggiana Bayu Wicaksana, Bayu Budianto Lanya Budianto Lanya Chandra Pranata Demato, Pingkan Najua Dicky Ervandi Diding Suhandy Diswandi Nurba, Diswandi Dondy A Setyabudi Dwi Dian Novita Elhamida Rezkia Amien Erdi Suroso Ery Yanuar Ery Yanuar A Estiningtyas Estiningtyas Febryan Kusuma Wisnu Ferdad Miza Taufiq Gemilang, Tirta Satria Gerry Hardika Ghufroni, Muhammad Afif Gustina, Risma Hani Muzaqi Heny Siswati Hidayatullah, Martin Sulung Ikka Puspita Sari INDAH PUSPITASARI Jati, Dhanur Pramono Juliardi . Karin Schroën Khoiril Anam Kristri Yoga Kuncoro, Sapto Kuswanta Futas Hidayat Lani, Lisa May Luthfi Wisnu Wijaya Malyan Afri Arlita Mareli Telaumbanua Marinda Sari Maulida Putri Rahmawati Muhammad Yasir Arafat Nanik Agustina Nanik Purwanti Noor Hidayah Octa Rahmadian Oktafri Oktafri Oktafri Oktafri, Oktafri Panga Argovani Pangestu, Retama Agung Pirnando, Heri Prasetyo, Gilang Putra Purba, Rio Edy Saputra Qadar Hasani Ramadhanti, Annisa Suci Ridwan Rachmat Rivaldo Rivaldo Rofandi Hartanto Rofandi Hartanto Rofandi Hartanto Rokhani Hasbullah Rosadi, Irfan Safitri, Jeny Sandi Asmara Sanjaya, Purba Sapto Kuncoro Sapto Kuncoro Saputra, Muhamad Ogas Sari, Fadilah Kurnia Siti Mustainah Siti Suharyatun SRI LESTARI Sri Rezeky Meylani Sri Waluyo Sri Yuliani Subeki Subeki Sukarmin Sukarmin Supardi Supardi Suroso Suroso Susanti, Afryani Sutrisno Mardjan Tamrin Tamrin Tamrin Tamrin Tamrin, Tamrin Tanto Pratondo Utomo Teguh Endaryanto Tharry Yassa Tri Wahyu Saputra Utama, Komang Muliandre Veronica Wanniatie Wahyu Purnama Wahyu Rusdiyanto, Wahyu Wicaksono, Yoga Arif Widyastuti, Andri Winda Rahmawati Winda Rahmawati Winda Rahmawati Wisnumurti, Yogie Wiweka Yadi Sudirman Yuanita Kusuma Pratiwi Yuga, Ahmad Yudha Yuliawan, Dedy YuliSetianingrum YuliSetianingrum Yuni Safitri