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All Journal Jurnal Keteknikan Pertanian TELKOMNIKA (Telecommunication Computing Electronics and Control) Rekayasa Mesin Journal of Innovation and Applied Technology The Indonesian Green Technology Journal Jurnal Pembangunan dan Alam Lestari Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH Pro Food Jurnal Ilmiah Rekayasa Pertanian dan Biosistem ALCHEMY Jurnal Penelitian Kimia Proceeding Simposium Nasional Kelautan dan Perikanan CARADDE: Jurnal Pengabdian Kepada Masyarakat WIDYA LAKSANA Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Robotics and Control (JRC) Contributions of Central Research Institute for Agriculture Rona Teknik Pertanian

Bambang Dwi Argo

Universitas Brawijaya

Author-ID : 231624

Aerospace Engineering Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences Other

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Uji Performansi Pencuci Biodiesel Metode Pengkabutan Air Dalam Minyak Argo, Bambang Dwi; Djoyowasito, Gunomo; Yulianingsih, Rini
Rekayasa Mesin Vol 1, No 2 (2010)
Publisher : Jurusan Teknik Mesin, Fakultas Teknik, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (327.582 KB)

Washing of biodiesel removes contaminants (soap, catalyst, methanol and free glycerin) from biodiesel, even though this activity will sometimes cause an emulsion. This research aims to develop new method of washing that can minimize emulsification. The method used is misting water in crude biodiesel by certain nozzle. Washing apparatus has 5 main part i.e. nozzle, washing chamber, circulation pump, valve to set level of debit and piping channel. The research has been done to study dependency of biodiesel washing on the numbers of nozzles (2, 3 and 4) , the distance between nozzle and constrictor plate (2 cm, 4 cm, 6 cm and 8 cm) and the level of wash water debit 45.3 ml/min,83.6 ml/min and 150 ml/min . Parameters measured were pH of wash water, emulsion formed, rendemen of biodiesel, quality of biodiesel and energy consumption. Variation of the numbers of nozzles are purposed to have more extensively contact between water and biodiesel. At optimum level of debit, high performance biodiesel washing expeted, with little emulsion can be obtained. The research indicates that the numbers of nozzles, the distance of nozzle and level of water debit are significant variables to determine washing performance. The research showed that washing biodiesel with the numbers of nozzles 4 pc, debit of washing water 83.6 ml/min and 45.3ml/min and distance between nozzle and constrictor plate 8 cm produce 100 % biodiesel for every step washing, with pH of washing water at third washing 7.1 and emulsion formed 81.6 ml . Misting water in oil method needs smaller energy than others, i.e. only 4% of stirrer method and 1.2% of bubble method. Quality biodiesel â€“ i.e. density, flash point, cetane index, cloud point, moisture content, viscosity â€“ meets ISO standard. Keywords : Biodiesel, Washing, Emulsification, Energy

TRANSFER TEKNOLOGI MULTI EFFECT EVAPORATOR (MME) PADA UKM GULA MERAH DI DESA SUMBER AGUNG KEDIRI Argo, Bambang Dwi; Oktavian, Rama; Putranto, Angky Wahyu; Lestari, Anggi; Ramadhan, Faisal; Wihandika, Randy Cahya
JURNAL WIDYA LAKSANA Vol 9, No 2 (2020)
Publisher : Universitas Pendidikan Ganesha

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memoderenisasi alat mesin yang digunakan memproduksi gula merah agar dapat mempermudah dan mempercepat proses produksi serta untuk dapat menekan total biaya operasional. Selain itu kegiatan ini ditujukan untuk membantu meningkatkan produksi dan kualitas produk gula merah bagi UKM Gula Merah di Kabupaten Kediri. Namun demikian fokus kegiatan yang dilakukan pada kegiatan pengabdian ini yaitu proses pembuatan beberapa komponen evaporator, penyuluhan alat dan pendampingan kepada anggota UKM Gula Manis. Hasil dari kegiatan pengabdian kepada masyarakat ini yaitu berupa bantuan alat yang meliputi mainholeevaporator, system perpipaan dan pompa kepada mitra agar dapat menjalankan produksi gula merah dengan teknologi yang sudah dirancang. Hasil pengujian dan perhitungan dari performansi alat juga telah dilakukan untuk mendukung proses operasi menggunakan evaporator. Selain itu kegiatan sosialisasi proses pembuatan gula merah kapasitas industri juga telah dilaksanakan dengan baik.

IDENTIFIKASI POTENSI BAHAYA DAN PEMANTAUAN CRITICAL POINT, (HACCP) PRODUK MAKANAN PENERBANGAN: Identification of Hazards and Critical Point Monitoring Potentials, (HACCP) Flight Food Products Mustofa Lutfi; Bambang Dwi Argo; Sri Hartini
Pro Food Vol. 5 No. 1 (2019): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRACTHACCP has been known as a system that uses a systematic and preventive approach that is shown to biological, chemical and physical hazards through anticipatory and preventive measures by no relying on inspection and testing on the final product. The application of HACCP is not only for the food industry but can be applied to the catering industry, catering services and food at hotels and restaurants. For this reason, modern food companies really need to determine quality standards for the consumers they serve. The purpose of this study was to analyze the application of HACCP on aviation food products (Aerofood ACS SUB) by identifying potential hazards and applying Critical Control Points (CCP). The methods are 1) observation of Critical Control Points (CCP) performed at receiving (CCP 1), chiller and freezer (Storage) (CCP 2), cooking (CCP 3), blast chilling (CCP 4), portioning (CCP 5). 2) Microbiological sampling consisting of random raw material samples at each arrival, hand swab samples randomly in the production and operational areas, swab equipment samples were also taken according to random, Dry good samples were taken randomly in storage, random ice cube samples , water tab samples are taken according to the sample. The company has HACCP planning as a guide for all processes that will take place within the company. All are based on the principles of HACCP for the whole process. The implementation of critical control points is in 5 places, namely receiving, storage, cooking, chilling and portioning blast. At each of these critical points, the standard critical temperature is different. Materials that do not meet the standards are rejected for further processing. In terms of microbiological hazards, it is checked by testing samples on foodstuffs, ready to eat food, dry good, air test, hand swab, production equipment, water and ice cube. The implementation of each sample test has been determined by PT. Aerofood ACS Surabaya based on standard procedures. If the results of checking is not the standards, repairs are handled or changes in the flow of handling procedures. Keywords: HACCP, CCP, Critical Limits, management system ABSTRAKHACCP telah dikenal luas diseluruh dunia sebagai suatu sistem yang menggunakan pendekatan sistimatis dan preventif yang ditunjukan kepada bahaya biologis, kimia dan fisik melalui langkah-langkah antisipatif dan pencegahan dengan tidak lagi mengandalkan pada pemeriksaan dan pengujian pada produk akhir. Penerapan HACCP tidak hanya untuk industri pangan melainkan dapat diterapkan pada industri catering dan jasa boga serta makanan di hotel dan restauran. Untuk itu perusahaan pangan modern sangat perlu untuk menentukan standart mutu untuk konsumen yang dilayaninya. Tujuan penelitian ini adalah menganalisis penerapan HACCP pada produk makanan penerbangan (Aerofood ACS SUB) dengan identifikasi potensi bahaya dan penerapan Critical Control Point (CCP). Metode yang digunakan dalam penelitian ini adalah 1) Pengamatan Critical Control Point (CCP) yang dilakukan di receiving (CCP 1), chiller dan freezer (Storage) (CCP 2), cooking (CCP 3), blast chilling (CCP 4), portioning (CCP 5). 2) Pengambilan sampel Mikrobiologi yang terdiri dari sampel raw material secara random disetiap kedatangan, sampel hand swab secara random di area produksi dan operasional, sampel equipment swab juga diambil sesuai random, sampel Dry good diambil secara random di storage, sampel ice cube secara random, sampel Water tab diambil sesuai sampel. Perusahan telah membuat perencanaan HACCP sebagai panduan untuk semua proses yang akan berlangsung didalam perusahaan. Semua disusun berdasarkan prinsip-prinsip HACCP untuk keseluruhan proses. Penerapan critical control point terdapat di 5 tempat yaitu receiving, storage, cooking, blast chilling dan portioning. Disetiap titik kritis ini, suhu kritis standart adalah berbeda beda. Bahan yang tidak memenuhi standard ditolak untuk diproses selanjutnya. Dalam hal bahaya mikrobiologi dilakukan pengecekkan melalui uji sampel pada bahan makanan, makanan ready to eat, dry good, uji udara, hand swab, peralatan produksi, air dan ice cube. Pelaksanaan masing-masing pengujian sampel sudah ditetapkan oleh PT. Aerofood ACS Surabaya berdasarkan prosedur standar. Jika hasil pengecekkan tidak memenuhi standart maka dilakukan perbaikan penanganan atau pengubahan alur prosedur handling. Kata kunci: HACCP, CCP, Batas Kritis, management system

A fuzzy micro-climate controller for small indoor aeroponics systems Bambang Dwi Argo; Yusuf Hendrawan; Ubaidillah Ubaidillah
TELKOMNIKA (Telecommunication Computing Electronics and Control) Vol 17, No 6: December 2019
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/telkomnika.v17i6.12214

The Indonesian agricultural sector faces challenges producing affordably priced food using sustainable practices. A soilless cultural practice, such as indoor aeroponics, is a compelling alternative to conventional agriculture. The objective of the present study was to develop a system for micro-climate management in a pilot-scale indoor aeroponics system. For this purpose, three fuzzy logic controllers were developed and evaluated to maintain plant chamber parameters (temperature, relative humidity, and light intensity) at desired set points controlled by embedded system controls designed using BASCOM-AVR software. The results showed that the fuzzy controllers provided excellent responses and experienced relatively low errors in all controlled parameters. All parameters changes followed the set point very smoothly and responded accordingly.The averaged percent of working times in which temperature, relative humidity, and light intensity were maintained within less than ±1°C, ±5%, and ±30 lux from the set points were found to be 88.43%, 95.91%, and 85.51%, respectively.

Training On Soap Making For Student At Ar-Rohmah Islamic Boarding School, Sumbersekar - Dau, Malang Ni'matul Izza; Shinta Rosalia Dewi; Angky Wahyu Putranto; Dina Wahyu Indriani; Bambang Dwi Argo
Journal of Innovation and Applied Technology Vol 5, No 2 (2019)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2020.005.02.4

ABSTRAKSabun memegang peranan penting dalam upaya menggalakkan budaya hidup bersih dan sehat pada masyarakat. Bahan yang digunakan dalam pembuatan sabun cukup sederhana dan banyak tersedia di pasaran dengan harga yang relatif murah. Proses pembuatan Sabun juga sangat sederhana, peralatan yang digunakan mudah ditemukan dan dapat diaplikasikan dalam produksi sekala kecil. Pondok Pesantren Ar-Rohmah putri merupakan pondok pesantren yang berada di Kabupaten Malang tepatnya di daerah Sumbersekar Kecamatan Dau. Metode yang dilakukan dalam kegiatan pengabdian masyarakat ini meliputi perencanaan, tindakan, observasi dan evaluasi, serta refleksi. Hasil dari kegiatan ini adalah meningkatnya pengetahuan tentang konsep wirausaha dan proses pembuatan sabun. Evaluasi kegiatan oleh peserta juga menunjukkan hasil yang baik tentang kepuasan peserta dalam segala aspek dalam kegiatan ini.

Green Pulsed Electric Field-Assisted Extraction Method of Total Carotenoid Carrot Pulp Using Olive Oil as Solvent Angky Wahyu Putranto; Bambang Dwi Argo; Susinggih Wijana
The Indonesian Green Technology Journal Vol 3, No 1 (2014)
Publisher : Program Pascasarjana Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1077.472 KB)

Carrot (Daucus carrota L.) pulp as a by-product of carrot juice processing, containing a high content of total carotenoid. It was necessary for the extraction that can be used to other food products enriched by carotenoid. Green extraction method of total carotenoid from carrot pulp assisted by Pulsed Electric Field (PEF) which had been designed was well determined in this study. Extra virgin olive oil was applied as a substitute to organic solvent which was in line with green extraction concept. The oil based extraction process by PEF-assisted was compared not only with oil based extraction using both olive oil and crude palm oil without PEF-assisted but also compared with conventional solvent extraction using 96% ethanol as solvent. The present study has been determined that the PEF-assisted extraction method using olive oil as solvent had highest of total carotenoid extract (34.16+1.02 µg/g) when compared with other methods. This method under condition in carrot pulp-oil ratio was 1: 10 (w/v), treatment time was 10 second and electric field strength was 2.5kV/cm Keywords: carrot pulp, green extraction, pulsed electric field, total carotenoid

Study of Feasibility Integrated Agroindustry Development Unit Black Grass Jelly Powder (Mesona palustris) in Province of East Java Irvan Adhin Cholilie; Susinggih Wijana; Bambang Dwi Argo
Indonesian Journal of Environment and Sustainable Development Vol 8, No 1 (2017)
Publisher : Graduate Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1026.433 KB)

Potential of black grass jelly plant in Indonesia is very prospective. These plants grow in areas such as Malang East Java, Pacitan, Magetan and Ponorogo. In 2010 the production of dried black grass jelly of 568 tons with a total productivity of 8.6 tons / year. Location selection of the plant with a score weighting method produces the highest value of 4,16 for the city of Surabaya, so the establishment of the plant will be held in Surabaya. Therefore, it is necessary the application of a suitable drying models for this factory that is tunnel dryer based on the results of research and with the highest value is 4,281. To ensure the availability of black grass jelly dried leaves as raw materials of black grass jelly powder it is necessary to establish a partnership between farmers and companies. The partnership pattern that works best for black grass jelly powder factory is a partnership “inti plasma”. It is based on research with the results of the assessment and weighting by using pairwise comparison and rating scale, the value of the highest weight in the “inti plasma” partnership with a value of 4,893. By implementing this partnership will allow the factory to obtain raw materials easily and is more economical and can always be available throughout the year for partnering with farmers. Keywords: black grass jelly powder, drying method, financial feasibility analysis, partnership patterns

Pengaruh Gelombang Mikro terhadap Kualitas Hasil Minyak Atsiri Jahe (Zingiber officinale) dengan Hidrodistilasi Bambang Dwi Argo; Febriyanti Ariska Amaliyah
agriTECH Vol 40, No 4 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Essential oil commodity is one form of strategic export product that has high economic value, one of which is ginger essential oil. The optimal method of extraction ginger essential oil is still a research topic in an effort to increase its quantity and quality. The purpose of this research is to obtain the optimal heating process parameters with microwave. Ginger essential oil produced by hydro-distillation and microwave pretreatment with 100 and 180 W of maximum output and 1, 2, 3, 4, and 5 min of pretreatment duration. Parameters of essential oil obtained were evaluated, i.e. yield, density, refractive index; total acid number, and zingiberene content. The results indicated that microwave pretreatment with 100 W and 2 min as the best microwave pretreatment combination. The combination produced ginger essential oil with 1.364% of yield, 0.889 g/mL of density, 1.49 of refraction index, 1,5 of total acid number, and 24.7% of zingiberene content. The parameters of the microwave heating process as pretreatment have succeeded in producing ginger essential oil with better quantity and quality.

Analisis Sistem Proses Pindah Massa pada Ekstraksi Secara Mekanik Minyak Kedelai (Glycine Max Oil) Bambang Dwi Argo
Jurnal Keteknikan Pertanian Vol. 24 No. 2 (2010): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Abstract Soybean, a vegetable protein-rich commodity needed to improve public nutrition, safe to consume, and the price affordable. The purpose of this research are to: 1. determine the effect of pressure and time of extraction the mass balance, yield and level of soybean oil extraction, 2. Gain mass transfer coefficient value in soybean oil extraction process, and 3. analyze the mechanism of mass changes during the extraction process soybean oil is mechanically using hydraulic pressing. Oil obtained results indicate an increase due to the influence of a given amount of pressure and length of time silenced. The greater the pressure exerted, the more oil produced this shows soybean oil can come out with a maximum at the greatest pressure of 200 kg/cm2. Mass transfer coefficient in soybean oil extraction process at a pressure of 100 kg/cm2 5.57x10-5 gcm3/cm seconds. In the pressure is 200 kg/cm2 15.39 x 10-5g cm3/cm seconds. Keywords: mass transfer, mechanical extraction, soybean oil Diterima: 12 Maret 2010; Disetujui: 7 September 2010

Pengaruh Penambahan Gula dan Asam Askorbat pada Pengolahan Minimal Terhadap Kualitas Fisik Buah Apel Manalagi (Malus sylvestris Mill) Tri Priyo Utomo; Bambang Dwi Argo; Wahyunanto Agung Nugroho
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 3, No 2 (2015)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (351.22 KB)

Apel (Malus Sylvestris Mill) adalah tanaman yang berasal dari daerah subtropis. Di Indonesia terdapat empat varietas apel yang dikembangkan oleh petani yaitu Manalagi, Anna, Rome Beauty, dan Wangling. Pemanfaatan dan peningkatan nilai ekonomis terhadap apel lokal dapat dilakukan melalui disversifikasi produk. Penelitian ini bertujuan untuk mengetahui pengaruh suhu pendinginan dan konsentrasi asam aksorbat terhadap kualiatas fisik pada Buah Apel Manalagi (Malus Sylvestris Mill). Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) yang disusun secara faktorial dengan dua faktor. Faktor pertama (konsentrasi asam aksorbat) terdiri dari 4 level yaitu 0,2%, 0,3%, 0,4% dan 0,5%. Faktor kedua (Konsentrasi Gula) terdiri dari 4 level yaitu 0, 40, 50 dan 60 (%). Kombinasi faktor-faktor tersebut akan menghasilkan enam belas perlakuan dan setiap perlakuan diulang sebanyak 3 kali. Pengolahan minimal buah apel yang dihasilkan dianalisa tekstur dan warna. Pada hasil yang didapat akan dibandingkan antar perlakuan menggunakan uji ANOVA dan akan dipilih perlakuan yang terbaik dengan metode Bayes. Untuk uji Annova kekerasan tekstur buah apel didapatkan hasil sangat berbeda nyata antar perlakuan, dan untuk uji warna didapatkan hasil tidak berbeda nyata antar perlakuan. Perlakuan terbaik didapat pada perlakuan 1 liter aquades dengan gula pasir 50% dan penambahan asam aksorbat sebanyak 0,4% yang dilarutkan. Pada perlakuan tersebut didapatkan nilai tekstur 7.12 (kg/cm2) dan untuk warna didapatkan nilai R=813, G=400 dan B=301. Kata Kunci : buah apel, larutan gula, asam aksorbat

Co-Authors A.A. Ketut Agung Cahyawan W Agus Jiwantoro Alvian Budhi Irianto Amin Setyo Leksono Amin Setyo Leksono Anang Lastriyanto Angky Wahyu Putranto Anik Wulandari Anung Nugroho Jayalaksono Arga Anugrahandy Arsyika Oktaviani Arta Harianti Ary Mustofa Ahmad Asdin . Atiek Iriany Aulia Rakhmawati Azhar, Wilda Aulia Bambang Guritno BAMBANG SUSILO Bambang Susilo Basri Bobby Wirasantika Budi Swastomo Chandra Satya Pujiarga Choirul Muslim Cici Damayanti Cicik Rahayu Danang Ariyanto Dewi Maya Maharani Dhanny Septimawan Sutopo Dhika Aringtyas Dian Anggianda Marpaung Dian Aris Setiawan Dian Umniyati Dian Yulianto Dikianur Alvianto Dimas Firmanda Al Riza Dina Wahyu Indriani Dinia Cholidia Dwi Setiawan Faisz Kasifalham Fara Aulia Agustin Nurhadi Farisatun NiÃ¢Â€Â™mah Febriyanti Ariska Amaliyah Ferys Ika Oktavia Fiona Drefin Oktadina Firda Pramesti Puspaningarum Gracia Deborah Alfons, Gracia Deborah Gunarko Gunarko Gunomo Djojowasito Gunomo Djoyowasito Gunomo Djoyowasito Haris Ferdiansyah Irvan Adhin Cholilie ishak usman Izza, Ni'matul Izza, Sylvia Niâ€™matul Jannur Majesty Jatmiko Eko Witoyo Joko Prasetyo Joko Prasetyo Korleone, Jorgi Kusuma Faisal M La Choviya Hawa La Choviya Hawa Larasati, Indri Asiani Lestari, Anggi Luthfi Mubarok Malul Akbar Mantong, Jimmy Olsanaya Marhen Andan Prasetyo Maurice Andreane Mayadiana Susilowati Ningsih Moch. Bagus Hermanto Mochamad Bagus Hermanto Mochammad Bagus Hermanto Mufidah, Elya Muhamad Firdaus Muhammad Alvian Muhammad Assidiq Muhammad Fadhil Muhammad Fathussalam Mukaromah, Sintya Laylie Musthofa Lutfi Musthofa Lutfi Mustofa Lutfi Nadya Villarasty Naily Ulya Naim Irmayani Nelsy Dian Permatasari Ni'maturohmah, Eva Niken Lila Widyawati Nova Yogantoro Nugroho Nimpuno Nur Komar Nur Komar Nuraini Puji Astuti Nurfauzi, Sobirin Nurhaya Kusmiah Nurul Hidayatul Khoir Oktaria Eka Y Palupi Widiyastuti Pamungkas, Bangkit Puji Putra Perdana, Lita Puspita Rizka Rama Oktavian, Rama Ramadhan, Faisal Randy Cahya Wihandika Retno Damayanti Reydita Claudy Islami Rika Wahyuni Arsianti Rini Yulianingsih Rosyida Ayu Pratiwi Sadimantara, Muhammad Syukri Safitri Rizka Rahmawati Sandra Sandra Sellyan Lorenza Olanda Putri Shinta Rosalia Dewi Shinta Rosalia Dewi Sidauruk, Jocelyn Latreia Ronauli SIMON BAMBANG WIDJANARKO Siti Asmaniyah Mardiyani Slamet Wahyudi Souma Wiryo Pamungkas Sri Hartini Sucipto Sucipto Sudarminto Setyo Yuwono Sumardi H. S. Sumardi Hadi Sumarlan Sumardi Hadi Sumarlan Sumardi Hadi Sumarlan Sumardi Hadi Sumarlan Susinggih Wijana Susinggih Wijana Syaifuddin Purwo Utomo Takase, Hayato Tri Priyo Utomo Turangga Bagus Setya Graha Ubaidillah Ubaidillah Ulwan Zuhdi Umi Mianadhiroh Wahyunanto Agung Nugroho Yahya Wahyu Prasetya Yusron Sugiarto Yusuf Hendrawan Yusuf Wibisono

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