Article Per Year (5 Year)
p-Index From 2021 - 2026
8.759
P-Index
This Author published in this journals
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
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

Published : 97 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 97 Documents
Search

 4   5   6   7   8 
Cover Vol 1 No 2 Juni 2022 Warji, Warji
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.v1i2.7777

Abstract

-
Preface 2 (4) December 2023 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

Abstract

.
Uji Kinerja Pencacah Porang Warji, Warji; Novita, Dwi Dian; Rahmawati, Winda
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 (1122.603 KB) | DOI: 10.23960/jurnal abe.v1i1.5986

Abstract

Porang is a type of tuber that is widely cultivated because of its high economic value. Porang tubers have good prospects to be developed as main and functional food ingredients. Processed porang tubers include porang chips, imitation rice, porang noodles, jelly and other preparations. One of the important processing of porang is the process of making porang tuber chips. Porang tuber chips can be made using a chopper machine. This study aims to test the performance of the porang tuber chopper machine. The research includes the theoretical test of the chopper machine and the actual test of the porang tuber chopper machine. The efficiency and effectiveness of the chopper also determinted. With the existence of an effective and efficient chopper machine, it can help farmers to chop porang tubers into porang tuber chips. Porang tuber chips have a higher economic value than porang tubers; with the chopper machine is expected to increase the income of porang farmers. The actual working capacity of the machine is 115kg/hour, the theoretical working capacity of the machine is 226 kg/hour and 78% for the large part and 74% for the small part, the thickness of the slices produced ranges from 3-8 mm; reached 85%. 
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.
Pengaruh Suhu dan Ketebalan Irisan Terhadap Lama Penggorengan dan Karakteristik Keripik Kentang Menggunakan Vacuum Frying Prasetyo, Gilang Putra; Novita, Dwi Dian; Asmara, Sandi; 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.v3i1.8640

Abstract

Potatoes are root crops and are classified as short-lived plants. The growth is bushy and creeping and has a rectangular stem. One effort to maintain the quality and shelf life of fruit is to process it into dry food (fruit chips). The way to produce healthy food without changing its original shape is to use Vacuum Frying technology. The purpose of this study was to produce the best quality potato chips at temperatures of 800C, 850C and 900C and the thickness of the sliced fruit was 1mm, 2mm and 3mm and to find out the temperature and thickness of the sliced fruit needed to produce chips with good quality. best. This study used a factorial complete randomized design using two factors. Each repetition was carried out 3 times, so that 27 experimental units were obtained. The parameters observed in this study were the analysis of material shrinkage, moisture content, frying time and organoleptic tests. The best potato chip frying to use in a vacuum frying machine is at a temperature of 900C and a thickness of 1mm fruit slices with a frying time of 26 minutes.Keywords: potatoes, chips, vacuum frying
Pengaruh Coating Lidah Buaya dengan Penambahan Karagenan terhadap Umur Simpan Jambu Kristal Selama Penyimpanan Angraeni, Rini; Tamrin, Tamrin; Asmara, Sandi; 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/jabe.v2i1.6715

Abstract

This research was conducted to observe the effect of edible coating aloe verawith a combination of carrageenan concentration on the shelf life of crystal guava fruit. This study was designed using linear regression consisting of 2 factors. The first factor consists of 3 levels of carrageenan concentration which includes K1 = 0.1% , K2 = 0.2% , K3 = 0.3% . The second factor is the variation of storage temperature which consists of 2 levels, namely storage at room temperature 27℃ and cold temperature 11℃. The application of edible coating of crystal guava fruit with a layer of aloe vera gel and carrageenan has an effect on maintaining the quality of crystal guava fruit against weight loss, green skin color, hardness, total dissolved solids, water content and organoleptic test of storage taste (room temperature) of crystal guava fruit to age. keep 6 days and storage (low temperature) crystal guava fruit up to a shelf life of 9 days after application. K3 treatment (carrageenan concentration 0.3%) can be used to maintain the quality of crystal guava fruit during storage. Keywords: Carrageenan, Edible Coating, Stronge Temperature, Sweet Seedless Guava
Kajian Ergonomika Terhadap Penggunaan Mesin Penggoreng Vacuum Ramadhanti, Annisa Suci; Wisnu, Febryan Kusuma; Suharyatun, Siti; 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.v2i4.8474

Abstract

Agricultural machine tools with technology can help processes in agriculture so that time is more effective, cost-effective and improves the quality or quality of plants or products, such as vacuum frying which is used to fry fruit chips that are susceptible to hot temperatures so that the taste of fruit chips from vacuum frying will be similar to the original fruit. The use of agricultural tools and machines cannot be separated from K3 and ergonomics. Therefore this research was conducted for the ergonomics of a vacuum fryer in terms of anthropometry, recommended workload, work fatigue, and the physical work environment. This study used a quantitative method supported by literature studies on the ergonomic dimensions of a vacuum fryer or in accordance with the size of the human body. The results showed that the ergonomic dimensions of the tool corresponded to the dimensions of the operator's body in the form of control box height, stove height, frying tube cover height, pressure output height, pressure regulator height, and stirrer lever. The level of operator fatigue is classified as ergonomic because the CVL (Cardiovascular Load) percentage obtained is ≤ 30% so that fatigue does not occur in operating the tool. The recommended workload is classified as ergonomic because the actual load lifted is lower than the RWL calculation results. The temperature measurement is not ergonomic because the temperature exceeds the NAV, while the lighting is classified as ergonomic because it has exceeded the minimum standard value for lighting and the noise measurement is classified as ergonomic because it does not exceed 88 dBA. In operating a vacuum fryer, it can be done in the morning or there is a work station repair so that glare does not occur when using the machine, and when using it, it must be equipped with personal protective equipment (PPE). Keywords: Anthropometry, Ergonomic, Vacuum Fryer
Analisis Tingkat Kebisingan pada Workshop Alsintan UPTD Balai Benih Induk Tanaman Pangan dan Alsintan Provinsi Lampung Saputra, Muhamad Ogas; Suharyatun, Siti; Telaumbanua, Mareli; 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.v2i4.8400

Abstract

Activities in agricultural machinery workshops must concern with Occupational Health and Safety (OHS), especially the physical conditions of the work environment. There are potential physical dangers, especially noise from machines in the workshop. This research aims to analyze the noise level at the UPTD Agricultural Machinery Workshop, Main Center for Food Crops and Agricultural Machinery, Lampung Province, and provides recommendations for control engineering. The parameters observed in the research were noise, temperature and humidity. Noise level was measured by using a sound level meter for the source of the sound when the machines were turned on, at fifty measurement points determined based on applicable regulations. Temperature and humidity were measured using a digital hygrometer thermometer, at three observation points. The measurement results were compared with the applied quality standards in Indonesia. Noise measurement resulted (88.29 ± 11.58) dBA, with 7 sound sources turned on simultaneously. Based on Minister of Manpower Regulation No. 5 of 2018, at this noise level the maximum exposure time for workers is 4 hours per day. If the time limit exceeds, workers must use ear protection or do the job in rotation (in shift work). Average temperature measurement resulted (28.8 ± 0.3)°C and average humidity measurement (61.5 ± 7.8)%. Referring to the Decree of the Minister of Health of the Republic of Indonesia No. 1405 of 2002, the air temperature and humidity at the UPTD Agricultural Machinery Workshop, Main Center for Food Crops and Agricultural Machinery, Lampung Province is still above the requirements for working environmental health. Keywords: Ergonomics, Noise, OHS, Physical Environment, Potential Physical Hazards.
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 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 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 Febryan Kusuma Wisnu Ferdad Miza Taufiq Gemilang, Tirta Satria Gerry Hardika Ghufroni, Muhammad Afif Gustina, Risma Hani Muzaqi 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 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 Suharyatun Sri Rezeky Meylani Sri Waluyo Sri Yuliani Subeki Subeki 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 Yuni Safitri