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All Journal Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) Jurnal Keteknikan Pertanian Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Agrotek Tropika Journal of Tropical Crop Science Paspalum: Jurnal Ilmiah Pertanian Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Agrotropika MAKILA: Jurnal Penelitian Kehutanan Jurnal Agricultural Biosystem Engineering Open Science and Technology Jurnal Perencanaan dan Pengembangan Kebijakan Open Community Service Journal Open Global Scietific Journal Jurnal Pengabdian Masyarakat dan Riset Pendidikan Jurnal Pengabdian Fakultas Pertanian Universitas Lampung

Sandi Asmara

Jurusan Teknik Pertanian Fakultas Pertanian Universitas Lampung

Author-ID : 235054

Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Transportation Other

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Effect of Amount and Type of Fuel on The Smoked Fish Quality Sandi Asmara; Oktafri; Tamrin; Putri Windasari
Open Global Scientific Journal Vol. 1 No. 2 (2022): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Indonesia has a diverse range of fish species in both seawater and freshwater. Lampung is one of the provinces in Indonesia that has a rich diversity of fish species. Lampung has a wide variety of fish species, including tilapia. Tilapia is a food material that decomposes quickly due to bacteria and microorganisms. As a result, one of them is the need for profitable handling by utilizing smoking technology. Smoked fish is popular in Lampung, but the most commonly used fuel is coconut shell, coconut coir, and corn cobs. The use of common fuel in the community still cannot assess the smoking fuel that can produce good quality standards of fish. As a result of the aforementioned issues, the research was to evaluate effect of fuel quantity and type on the quality of smoked fish. The goal of this study is to determine the effect of fuel amount on tilapia smoking, the type of fuel that can produce smoked fish of optimal quality, and the cost of fuel needed for tilapia smoking using coconut shell fuel, coconut coir, and corn cobs. The method used in this study was organoleptic testing on 25 panelists using a smoked fish score sheet determined by SNI smoked fish, and then the panelists' scores were processed using excel. The amount of fuel used and the duration of smoking have no effect on the quality value of smoked fish, and the type of fuel that can produce smoked fish of optimal quality, namely coconut coir, passed the SME (export quality certificate) standard with an organoleptic value of smoked fish of 8.0.

Effect of Temperature and Pressure in Producing Thick Cassava Chips Using Vacuum Frying Sandi Asmara
Open Global Scientific Journal Vol. 1 No. 2 (2022): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Lampung province is one of Indonesia's cassava production centers. Lampung Province is currently Indonesia's largest cassava producing area, capable of producing 60 percent of the country's tapioca needs. Cassava chips are not a new product for Indonesians. Processing cassava into thick cassava chips using vacuum frying technology is a promising technology that can increase the economic value of cassava tubers while also meeting consumer demand for innovation in the shape and size of cassava chips. The problems investigated in this study include determining the optimal temperature required to produce thick cassava chips of the highest quality and the optimal pressure required to produce thick cassava chips of the highest quality. The aims of this study was to determine the optimum temperature and pressure required to produce thick cassava chips with the best quality at temperatures of 80 C, 85 C, and 90 C and pressures of -65 cmHg, -68 cmHg, and -72 cmHg. Data analysis in Microsoft Excel software using Anova analysis to determine the effect of temperature and pressure on frying time, moisture content, weight loss, and organoleptic test. The effect of temperature and pressure on the frying using vacuum frying in the manufacture of thick cassava chips was studied. Temperature and pressure affect the water content, length of frying, and organoleptic test of aroma, color, taste, and crispness. The best quality of thick cassava chips has the lowest moisture content of 3.01% and the shortest frying time of 38 minutes, as well as the favorite score of the hedonic aroma test 3.87, taste 4.37, color 4.17, and crispness 4.73 on a scale of 1-5 contained in the treatment with optimal temperature and pressure, temperature 90 C and pressure -72 cmHg.

Production of Bio Charcoal Briquettes Made from Coal and Palm Fronds Sandi Asmara; Winda Rahmawati; Tamrin; Ipang Setiawan
Open Global Scientific Journal Vol. 2 No. 1 (2023): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Biomass from oil palm fronds has not been effectively utilized in Central Lampung, there is a need for alternative processing of palm oil fronds into more useful materials. One method of processing palm fronds is to create bio charcoal briquettes, which are used as an alternative fuel. The purpose of this research was to see how palm fronds and particle size of palm oil fronds affected the properties of bio charcoal briquettes. The factorial completely randomized design (CRD) was used in the research with one factor, namely the particle size of the oil palm fronds passing through the sieve with one treatment, namely 20 mesh. To produce 25 experimental units, the study used five treatments with five replications. The obtained material was then tested for LSD. The results revealed that palm fronds had no impact on briquette density, moisture content, compressive strength, shatter resistance index, or rate of burning. The particle size of palm leaves going through the 20 mesh sieve affects density, compressive strength, shatter resistance index, and burning rate significantly. The findings revealed the following features of bio charcoal briquettes: The moisture content is 5.17-6.89%, the heating value is 4372.42 - 5074.50 cal/g a density of 0.568-0.674 g/cm3, a compressive strength of 3.85 - 4.58 kg/cm2, a shatter resistance index of 12.58-17.19%, a burning rate of 1.40-1.47 gram/minute, and a bottom temperature of 287°C. (for 60 minutes and a mass of 200 grams).

Co-Authors AA Sudharmawan, AA Abd. Rasyid Syamsuri Abdilah, Rois Aditia Haidar Aditiya, Muhammad Kharisma Aditya, Muhammad Alif Adnan Bahrul Ulum Agung Pratama Agus Haryanto Agus Haryanto Agus Karyanto Agus Karyanto Ahmad Dharu Athallah Ahmad Tusi Airansi, Adraisna Aldama, Daffa Chairunissa Aldo Christian Ali Rahmat Aliftama, Althoriq Rizky Amalia, Anggun Clarisa Amanullah, Deo Arif Amelia, Ayu Andayani, Siti Andini, Tiara Angraeni, Rini Anhar, Satria Radly Ardianto, Asep Asbi, Adnin Musadri Asshidiq, Miftahul Huda Azmi, Faadiyah Nurul Bramayuda, Taufiq Budianto Lanya Budianto Lanya Bustomi Rosadi Chandra Pranata Christine Wulandari Cicih Sugianti Cicilia Novian Puspitarini Dahlia Dahlia Danesta Ayu Saputri Dedi Hermawan Dodi Setiawan Doria, Cici Dwi Dian Novita Elhamida Rezkia Amien Fauzan, Naufal Dani Febryan Kusuma Wisnu Ferdita Kurnia Fery Dwiriyanto Firdasari Firdasari Firmansyah, Aulia Chandra Fitria Tsani Farda Forky Indra Kano Gemilang, Tirta Satria Hayane Adeline Warganegara, Hayane Adeline Indah Listiana Intan Nuraini Ipang Setiawan Irfan Ardiansah Irfan Musyaffa Jati, Dhanur Pramono Jati, Galih Kuncoro Jayanegara, Hanissa I Juliantoro, Rizky Alif Kamadie Sumanda Syafis Ktut Murniati Kuncoro, Sapto Kurnia, Berti Kurniadi, Riko Kus Hendarto, Kus Kusuma, Abi Satria Jaya Kuswanta Futas Hidayat Luthfi Wisnu Wijaya M. Amin M. Zen Kadir Made Aditya Putra Mahesa, Khoirul Muhammad Dendi Manullang, Gregoius Tua Chandra Mareli Telaumbanua Meilani, Kezia Yesi Mohamad Amin Mohamad Amin Muhamad Nurdin Yusuf Muhamad Teguh Angga Saputra Muhammad , Fazle Muhammad Amin Muhammad Amin Nahak, Gradiana Eny Neli Aida Nikolaus Saras Kurniawan Nugraha, Danang Rezki Nurpilihan Bafdal Nurpilihan Bafdal Oktafri Oktafri Oktafri Oktafri Oktafri Oktafri Oktafri, Oktafri Panga Argovani Perdana, Tio Arya Prasetyo, Gilang Putra Priska Diana. S Putri Windasari Putri, Mustika R. A. Bustomi Rosadi Raden Ajeng Diana Widyastusi Raden Ajeng Diana Widyastuti Rala, M.Andrian Soni Ramadhani, Julia Ratna Puspita, Ratna Resa Anggraini Resha Moniyana Putri Ridho Al Akbar Gustam Ridwan Ridwan Ridwan Ridwan Ridwan Ridwan, Ridwan Riskia, Annissa Cindra Rohman, Fatkhur S, Rizki Kurniawan Samsul Bakri Samudro, Panji Ario Sanjaya, Purba Sapto Kuncoro Saputra, Rio Dwi Sari, Selvi Yunita Satya, Dheo Ihza Amaya Sembiring, Rinawati Setiawan, Fajar Arief Setiawan, Firnando Anggi Setiya Wati, Tri Agus Sinaga, Elisabeth Intan Siti Anisa Siti Suharyatun Syamto, Ilham Nur Tamrin Tamrin Tamrin Tamrin Tamrin Tamrin Tamrin, Tamrin Tanto Pratondo Utomo Teguh Endaryanto Utomo, Basri Wahyu W, Nazova Falhbian Wahyu Ratnaningsih Wan Abbas Zakaria Warji Warji Warji Wicaksono, Steffanus Adrian Wibowo Widyastuti, R. A. Diana Winda Rahmawati Winda Rahmawati Winda Rahmawati Winda Rahmawati Yudi Haryono YUSNITA YUSNITA Yusnita yusnita Yuyun Ari Trisnawati Zainal Abidin Zakaria, Rizky

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