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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Keteknikan Pertanian Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Dinamika Penelitian Industri Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Agricultural Biosystem Engineering Open Community Service Journal Jurnal Pengabdian dan Pemberdayaan Masyarakat Inovatif

Dwi Dian Novita

Jurusan Teknik Pertanian Universitas Lampung

Author-ID : 2704600

Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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Prediction of Self Life of Kemplang Crackers Packaged in Polypropylene Plastick with Thickneses Astrid Wulandari; Sri Waluyo; Dwi Dian Novita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 2 (2013)
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.604 KB)

Kemplang crackers are classified as absortive food. This may cause kemplang crackers are easly soggy and their texture become tougher and chewier. The objective of this research was to predict the self life of packaged kemplang crackers placed in different storage conditions. Kemplang crackers were stored in a polypropylene (PP) plastic with three different thicknesses : 0,3 mm, 0,5 mm and 0,7 mm and relative humidity (RH) of about 63% and about 53%. The packages were stored in ambient temperature. The results showed that kemplang crackers stored at lower RH and thicker plastick have a longer self life. The self life of kemplang cracker stored in PP plastic with thickness of 0,3 mm, 0,5 mm, and 0,7 mm and in ambient RH were 12 days, 14 days, and 33 days, respectively, while the self life of kemplang cracker storaged in PP plastic with thickness of 0,3 mm, 0,5 mm, and 0,7 mm and RH of about 53% were ranging from 185 days to more than >365 days. Keywords: Kemplang Crackers, Polypropylene Plastic, Self -life

CHEMICAL CHANGES AND SHELF LIFE FRUIT SALAK PONDOH (Salacca edulis REINW) DYNAMIC STORAGE IN THE AIR - CO2 Kris Aji Adirahmanto; Rofandi Hartanto; Dwi Dian Novita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 3 (2013)
Publisher : The University of Lampung

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Salak (Salacca edulis REINW) is an the original fruit from Indonesia. One of the most popular salak varieties is pondoh. The agribusiness opportunity of salak pondoh is quite profitable, and therefore it is needed special handling to withstand and prolong shelf life. This study was conducted at the Laboratory of Bioprocess Engineering and Post Harvest Agricultural Engineering Department Agriculture Faculty, University of Lampung, October until December 2011. Treatment was carried out on 4 jars with CO2 gas discharge and air,and two temperature treatments, room temperature and cold temperature (10-12oC). The observed data rate of respiration, measurement of total dissolved solids and the calculation of the level of acidity. The results showed that (1) the measurement of respiration rates was fluctuate at the cooler temperatures storage than at room temperature, (2) The total dissolved solids of the two temperatures treatments were not different, (3) the level of acidity in the cold storage higher than at room temperature (4) storage temperature and composition was of the air - CO2 greatly influenced the shelf life and chemical changes. Keywords:Dynamic storage, Shelf life, Respiration, Temperature, and Salak pondoh.

UJI KINERJA ALAT PENGERING TIPE RAK PADA PENGERINGAN CHIP SUKUN MENGGUNAKAN ENERGI LISTRIK Suhendar Edi; Tamrin Tamrin; Dwi Dian Novita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 6, No 2 (2017)
Publisher : The University of Lampung

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Pengeringan adalah proses pengeluaran atau pemisahan air dari bahan dalam jumlah yang relatif kecil dengan menggunakan energi panas. Pengeringan chip sukun merupakan proses penting dalam pembuatan tepung sukun. Dengan pengeringan chip sukun yang optimal maka dapat dihasilkan produk tepung yang baik. Tujuan dari penelitian ini adalah menguji kinerja alat pengering tipe rak untuk pengeringan chip sukun menggunakan energi listrik. Kadar air akhir rata - rata terendah tercapai pada pengeringan menggunakan energi listrik dengan tebal irisan 1 - 2,9 mm adalah 9,66% dengan lama pengeringan selama 13 jam. Kadar air akhir rata - rata pada pengeringan menggunakan energi listrik dengan tebal irisan 3 - 4,9 mm adalah 10,48% dengan lama pengeringan 15 jam. Kadar air akhir rata - rata pada pengeringan menggunakan energi listrik dengan tebal irisan 5 - 6,9 mm sebesar 10,37% dengan lama pengeringan 18 jam. Efisiensi pengeringan menggunakan energi listrik dengan tebal irisan 1 - 2,9 mm adalah sebesar 28,59 %, pengeringan menggunakan energi listrik dengan tebal irisan 3 - 4,9 mm sebesar 50,79 %, dan pada pengeringan menggunakan energi listrik dengan tebal irisan 5 - 6,9 mm adalah sebesar 62,93 %. Laju pengeringan pada pengeringan menggunakan energi listrik dengan tebal irisan 1 - 2,9 mm adalah sebesar 0,259 kgH2O/jam, pengeringan menggunakan energi listrik dengan tebal irisan 3 - 4,9 mm sebesar 0,448 kgH2O/jam, dan pengeringan menggunakan energi listrik dengan tebal irisan 5 - 6,9 mm sebesar 0,566 kgH2O/jam Kata kunci : Pengeringan; pengeringan tipe rak; sukun

UJI KINERJA ALAT PENGERING HYBRID TIPE RAK PADA PENGERINGAN CHIP PISANG KEPOK Ika Novita Sari; Warji .; Dwi Dian Novita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 3, No 1 (2014)
Publisher : The University of Lampung

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Lampung Province was one of the banana production centers areas in Indonesia, one of them is kepok banana. Bananas don't have a long shelf life, so that it needs an alternative treatment to prolong shelf life so it can provide the value-of banana fruit. Drying system with hybrid is an alternative option. The purpose of this study is to test the performance of the hybrid dryer shelves type for drying banana chips. This research was conducted with three treatments, they were drying using solar energy, drying using electrical energy, and drying using solar energy and electricity, which was using 5 kg banana chips for each treatments. The three treatments of this research showed different results. It took 9 hours to drying banana chips until it reached the water content 10%-12% on drying using solar energy, while drying using electrical energy needed 11 hours, and 8 hours on drying using solar energy and electricity. Energy produced on drying using solar energy amounted to 55859,52 kJ, drying using electrical energy amounted to 27680,4 kJ and drying using solar energy and electricity was 64417,17 kJ. Keywords: Kepok banana chips, drying, the shelves type hybrid dryer

OPTIMALISASI PENGELOLAAN USAHA LABORATORIUM LAPANG TERPADU FAKULTAS PERTANIAN UNIVERSITAS LAMPUNG MENGGUNAKAN METODE LINEAR PROGRAMMING Wahyu Ratnaningsih; Sandi Asmara; Winda Rahmawati; Agus Haryanto; Dwi Dian Novita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 7, No 1 (2018): April
Publisher : The University of Lampung

ABSTRAKLaboratorium lapang terpadu (Lab. LT.) merupakan salah satu laboratorium yang terdapat di Fakultas Pertanian Universitas Lampung. Memiliki luas 67.000 m², yang terbagi menjadi 5 bagian utama yaitu lahan usaha, lahan penelitian dan praktikum, lahan ternak, kolam ikan, dan lahan tidak terpakai. Penelitian ini menggunakan model linear programming berdasarkan metode simpleks dengan bantuan software QM For Windows. Tujuan dari penelitian ini yaitu merumuskan formulasi matematika model linear programming dan menghitung nilai keuntungan optimal bagi pengelolaan Lab. LT. Hasil penelitian menunjukan bahwa nilai keuntungan data asumsi lebih besar dari data asli berdasarkan kondisi Lab. LT. Keuntungan yang diperoleh setiap tiga bulannya jika nilai Zmax (x2) sama dengan nol yaitu Rp.22.200.370, dengan ketentuan luas lahan usaha ditambah 0,52% dari luas sebelumnya dan untuk kolam ikan ditambah 2,22% dari luas sebelumnya. Sedangkan berdasarkan nilai asumsi keuntungan yang akan diperoleh setiap tiga bulannya yaitu Rp.34.810.000, dengan ketentuan luas lahan penelitian dan praktikum ditambah 1% dari luas lahan sebelumnya dan untuk kolam ikan ditambah 2,33% dari luas kolam yang digunakan sebelumnya. Selisih keuntungan yang diperoleh dari data asli dan data asumsi yaitu sebesar Rp. 14.821.850 setiap 3 bulannya.__________________________________________________________________Kata kunci: Optimalisasi, riset operasional, linear programming, metode simpleks, QM for windows.

APLICATION OF ETHYLENE ABSORBEN PACKAGING ON GUAVA (Psidium guajava L.) STORAGE Dwi Dian Novita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 4, No 3 (2015)
Publisher : The University of Lampung

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Ethylene production of guava fruit (Psidiumguajava L.) increased in ripening phase. Tomaintain the quality offruit so the ethylene should be reduced fromstorage roomto inhibited respiration rate. The aims of this researchwere: (1) to find out the effect of KMnO4 against guava shelflife based on weight lose, hardness, soluble solidcontent, and vitaminC as parameters, and (2) to known the best treatment. The researchwas use experimentaldesainwith 5 treatmentswereP0=without KMnO4,P1=0,6gKMnO4+absorber, P2=1,2g KMnO4+absorber,P3=1,8gKMnO4+absorber, dan P4=2,4g KMnO4+absorber and 4 repeatation. Datawas analized by Annova and DuncanTest at á=5%. The result showed that shelflife of guava treated by KMnO4was 8 dayswhilewithout KMnO4was 6days. Based on Annova at á=5%, KMnO4 treatment was significant on weight lose and hardnessparameters butwas not significant on soluble solid content and vitamin C parameters. The best treatment in thisresearchwas P4 (2,4g KMnO4+absorber).Keywords: ethylene,KMnO4, guava, shelflife

PENGARUH KONSENTRASI KARAGENAN DAN GLISEROLTERHADAP PERUBAHAN FISIK DAN KANDUNGAN KIMIA BUAH JAMBU BIJI VARIETAS “KRISTAL” SELAMA PENYIMPANAN Dwi Dian Novita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 5, No 1 (2016)
Publisher : The University of Lampung

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Aplikasi edible coating berfungsi untuk menggantikan lapisan lilin alami pada buah yang hilang akibat penanganan pascapanen. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi karagenan dan gliserol dalam larutan edible coating terhadap perubahan fisik dan kandungan kimia buah jambu kristal selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktorial. Faktor pertama adalah konsentrasi karagenan yang terdiri dari 5 level yaitu 1% (b/v), 1,5% (b/v), 2% (b/v), 2,5 (b/v) dan 3% (b/v). Faktor kedua adalah konsentrasi gliserol yang terdiri dari 2 level yaitu 1% (v/v) dan 2% (v/v). Hasil analisis sidik ragam pada taraf 5% menunjukkan bahwa perlakuan konsentrasi karagenan dan gliserol hanya berpengaruh nyata terhadap 3 parameter yaitu susut bobot, kekerasan, dan total asam buah jambu kristal. Perlakuan K5G2 (konsentrasi karagenan 3% dan gliserol 2%) adalah yang terbaik pada penelitian ini. Perlakuan edible coating dapat menekan perubahan susut bobot dan kekerasan buah serta mempertahankan kandungan total asam pada buah jambu kristal selama penyimpanan. Kata kunci: jambu kristal, edible coating, karagenan, gliserol.

PHYSICAL PROPERTIES OF SWEET POTATO (NATIVE GISTING TANGGAMUS AND JATI AGUNG LAMPUNG SELATAN ON TWO STORAGE METHOD Anisa Narullita; Sri Waluyo; Dwi Dian Novita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 3 (2013)
Publisher : The University of Lampung

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The objective of this research was to observe the physical properties of two native of sweet potatoes (Ipomoea batatas) stored at two different conditions: temperature of 30 -32 °C with RH 58 – 70 % and temperature of 25 – 26 °C with RH 80 - 95 %. The two native of sweet potatoes used as sample were Gisting, harvested at 6 - 7 months, and Marga, harvested at 3 - 4 months. Parameters measured periodically during 8-week storage are weight loss, water content, number and length of prune, and the total soluble solid. The results showed that the storage temperature and RH are relatively stable during observation. During storage at temperature of 25 - 26 oC and RH 85 – 90 %, the weight loss was minimized and the total soluble solid increated sligtly for both native sweet potatoes. The decreasing water content during storage is not significantly different between Gisting and Marga. The increasing in number and length of prune was followed by the gain of weight loss. Gisting has longer storage time compared to Marga based on the standard of weight loss. Keywords:Sweet potato, physical properties, temperature, RH

THE PRODUCTION AND CHARACTERISTICS TEST OF SYNTHETIC RICE MADE OF MAIZE FLOUR Arif Dwi Santoso; warji -; Dwi Dian Novita; Tamrin -
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 1 (2013)
Publisher : The University of Lampung

Synthetic rice made of maize flour has a great opportunity to be developed as a staple food. Peopleused to consume synthetic rice, but only limited studies reported about the preferred characteristic of synthetic rice. The purpose of this study is 1) to produce and examine the characteristic of synthetic rice including moisture content, particle size, storage time and steam duration, and 2) toobtaine the preferred sensory level of synthetic rice based on aroma, texture, flavor and color.The procedure was startedbymakingthe maize flourto produce synthetic rice using a granulator machine. The granules was then steamed and dried under the sun light. Seventype of synthetic rice was used in this research, namely pure maize rice (100% maize flour), three mixed synthetic rice of maize flour and wheat flour, and three mixed synthetic riceofmaize flour and tapioca flour withthree different ratio 95:5, 85:75, and 75:25.). The results showed that the water content of synthetic rice was measured between 10.37 to 13.79%. While the steaming timewas reached around 46 to 68 minutes. The rice wasable to be stored about 24-26 hour. The organoleptic testsshowed that the most favorite synthetic rice was a mixture maize rice of 95% maize flour and 5% of tapioca flour for all level preference of the sensory test. Keywords: Maize flour, rice synthetic, granulator, organoleptic.

Pengaruh Penyinaran UV-C Terhadap Perubahan Mutu Fisik Cabai Merah (Capsicum annuum L.) Selama Penyimpanan Maulidya Indriyani; Dwi Dian Novita; Sapto Kuncoro
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.v2i1.6579

Co-Authors Abdilah, Rois Achmad Noerkhaerin Putra Agus Haryanto Aisyah, Deva Ayu Aliftama, Althoriq Rizky Anisa Narullita Arif Dwi Santoso Aris Purwanto Asropi Asropi Asropi Asropi Astrid Wulandari Budianto Lanya Cicih Sugianti Diana Mustika Elhamida Rezkia Amien Febryan Kusuma Wisnu I Wayan Budiastra Kris Aji Adirahmanto Kuncoro, Sapto Marinda Sari Maulidya Indriyani Mutiara Cahya Nesti Kurnia Ningsih Prasetyo, Gilang Putra Rofandi Hartanto Rosadi, R.A. Bustomi Sandi Asmara Sandi Asmara Sapto Kuncoro Sarifah Aini Siti Suharyatun Sri Waluyo Sugiyanti, Cicih Suhendar Edi Sut risno Sutrisno . Tamrin Tamrin Tamrin, Tamrin Tenaumbanua, Mareli Thareh Kemal Damanta Usman Ahmad Wahyu Ratnaningsih Warji Warji Winda Rahmawati Winda Rahmawati Winda Rahmawati Yurika Desmonda

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