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All Journal Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Dinamika Penelitian Industri Paspalum: Jurnal Ilmiah Pertanian Seminar Nasional Lahan Suboptimal Jurnal Agricultural Biosystem Engineering
Winda Rahmawati
Universitas Lampung
Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Other

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PEMBERDAYAAN WANITA TANI DALAM USAHA PRODUKSI ABUCA (ABON DAN BUBUK CABAI) DI KECAMATAN ADILUWIH KABUPATEN PRINGSEWU Dwi Dian Novita; Winda Rahmawati
Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Vol 4 No 2 (2020)
Publisher : Lembaga Penelitian dan Pengabdian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jss.v4i2.169

Abstract

Teknologi pengolahan abon dan bubuk cabai (Abuca) tergolong cukup mudah sehingga dapat diterapkan oleh para istri petani yang tergabung dalam Kelompok Wanita Tani (KWT) “Maju” di Desa Waringinsari Timur, Kecamatan Adiluwih, Kabupaten Pringsewu. Pemberdayaan KWT dalam usaha produksi Abuca menjadi salah satu solusi bagi permasalahan harga jual cabai yang sangat rendah pada saat panen raya. Rangkaian kegiatan PKM ini terdiri dari: (1) sosialisasi dan koordinasi, (2) penyuluhan pascapanen dan peluang usaha pengolahan cabai, (3) penentuan merk dan desain label kemasan (4) praktik produksi Abuca dan pemasaran produk, serta (5) evaluasi kegiatan. Transfer pengetahuan dan alih teknologi kepada mitra dilakukan dengan metode pelatihan dan praktik. Setelah dibina selama 4 bulan (Juli—Oktober 2019), para anggota KWT Maju kini telah memiliki pengetahuan dan keterempilan untuk memproduksi Abuca dan telah memiliki produk dengan merk “Hot Asoy”. Terdapat 3 varian abon cabai yang diproduksi yaitu rasa teri, rebon, dan original (rasa bawang). Abon cabai dikemas per 50 gram dalam botol dan standing pouch plastik dengan harga jual Rp.18.000,- dan Rp.15.000,-. Sedangkan bubuk cabai dikemas per 100 gram dalam standing pouch plastik dengan harga jual Rp.10.000,-.
Pemodelan Karakteristik Penyerapan Air pada Jagung (Zea mays L.), Sorgum (Sorghum bicolor L.), dan Hanjeli (Coix lacyma-jobi L.) Selama Perendaman Dwi Dian Novita; Asropi Asropi; Sapto Kuncoro; Winda Rahmawati
Jurnal Dinamika Penelitian Industri Vol 30, No 2 (2019): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28959/jdpi.v30i2.5666

Abstract

Karakteristik penyerapan air dari biji jagung, sorgum, dan hanjeli  selama perendaman dipelajari pada dua jenis larutan yaitu pH netral dan alkali, serta pada tiga suhu yang berbeda yaitu 30, 45, dan 60 °C.   Persamaan Peleg digunakan untuk mengetahui laju penyerapan air dan kapasitas penyerapan air maksimum serta untuk menentukan kadar air kesetimbangan. Kinetika absorpsi mengikuti hukum difusi Fick. Nilai koefisien difusi meningkat karena peningkatan suhu dan jenis larutan perendaman. Hasil perhitungan nilai koefisien difusi berkisar 1,61 – 1,82x10-11 m2s-1 untuk sorgum; 1,97 – 2,64x10-11 m2s-1 untuk hanjeli; dan 4,80 – 5,66x10-11 m2s-1 untuk jagung. Perendaman pada larutan alkali menghasilkan nilai energi aktivasi yang lebih kecil. Persamaan Arrhenius dapat digunakan dengan baik dalam pendugaan nilai koefisien difusi berdasarkan nilai energi aktivasi dan suhu perendaman.
Model Jaringan Syaraf Tiruan untuk Memprediksi Indeks Plastisitas Tanah Winda Rahmawati; S. Suharyatun; C. Sugianti
Seminar Nasional Lahan Suboptimal 2019: Prosiding Seminar Nasional Lahan Suboptimal “Smart Farming yang Berwawasan Lingkungan untuk Ke
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (560.615 KB)

Abstract

Rahmawati W, Suharyatun S, Sugianti C. 2019. Artificial neural networks model to predict soil plasticity index. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal 2019, Palembang 4-5 September 2019. pp. 418-423. Palembang: Unsri Press.  Soil index plasticity is an important soil physical property of the soil related to the tillage intensity , especially if it is done by machine such as a tractor. This study aim is to build an artificial neural network (ANN) model that connects the soil texture with the  soil index plasticity. The research was conducted in several stages, namely: (1) soil texture determination, plastic limit and liquid limit in the laboratory, (2) plasticity index calculation, (3) Soil texture-soil plasticity index ANN model built. ANN models are created using 3 input variables, namely x1: clay content, x2: silt content and x3: sand content. The model uses 2 layers, with a logsig-tangig-purelin activation function. The results of the model training resulted in a RMSE (Root Mean Square Error) value of 1.6542 and an R2 value of 0.9570. Model validation produces a correlation value of predictive data and R2 observation data of 0.9332.Keywords: artificial neural network models, soil consistency, soil physical properties, soil texture  
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.
Pengaruh Tipe Sistem Hidroponik dan Ukuran Wadah Nutrisi Terhadap Hasil Buah Tomat Ceri (Lycopersicum esculentum M.) Disca Anggi Pratiwi; Sugeng Triyono; Winda Rahmawati; Agus Haryanto
Jurnal Agricultural Biosystem Engineering Vol 2, No 3 (2023): September 2023
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i3.7894

Abstract

Cherry tomatoes (Lycopersicum esculentum M.) are a type of tomato that many people like because they taste sweet and are rich in vitamins. However, conventionally cherry tomatoes have not been widely cultivated in Indonesia because besides of susceptible to disease, cultivation techniques in open fields are not well understood by many farmers either. This research aims to determine the appropriate size of the nutrient jar and hydroponic system. The experiment used a completely randomized design (CRD) which was arranged factorially with three replications. The first factor is the size of the nutrition jar which consists of 3 levels, namely 500 mL (P1), 1500 mL (P2), and 2500 mL (P3). The second factor was the type of hydroponic system consisting of Wick System (HW), Dry System (HD), and Floating System (HF). The results showed that the nutrient jar size had a positive effect on evapotranspiration, number of leaves, root length, number of flowers, fruit weight, and water content of the fruit.  The hydroponic system significantly affected the number of flowers, root length, fruit weight, and in general the Wick System (HW) had better performance compared to the Dry system (HD) and the Floating system (HF).  The interaction of the two treatment factors was not significant.  The data showed that the 1500mL Wick System (P2HW) was the most optimum treatment, based on the parameters of evapotranspiration/consumption of nutrient (2.6-3 liters), number of leaves 17 leaves), root length (23.4-25.1 cm), and fruit weight (14.1-15.22 grams) as well. Keyword : Cherry tomatoes (Lycopersicum esculentum M.), hydroponic, nutrient jar size. wick system
Mempelajari Pengaruh Suhu dan Konsentrasi Larutan Garam Terhadap Kadar Telur Asin Ayam Tharry Yassa; Tamrin Tamrin; Winda Rahmawati; 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.v2i2.7547

Abstract

Eggs are one of the sources of protein, fat, minerals, and vitamins that are good for the body. Eggs are prone to deterioration in quality caused by physical damage in the form of cracks that can occur during packing, transportation, and storage. One way to prevent damage is by the salting method. Therefore, it is necessary to soak in a salt solution to become salted eggs. The purpose of this study was to determine the effect of the level of salt concentration and temperature during the immersion of eggs in a salt solution to obtain quality salted eggs. The temperatures used in this research of 50ᵒC, 55ᵒC, 60ᵒC, and 65ᵒC, and salt concentrations of 15%, 20%, and 25%. The parameters observed were the measurement of the salt concentration of the salted egg, the changing color in the salted egg yolk, and the taste test for the saltiness of the salted egg. The results obtained by soaking salted chicken eggs at 60ᵒC at a concentration of the salt solution (15%, 20%, 25%) have met the SNI standard quality of 2% because the higher the concentration of salt solution given, the salt content in the egg will also increase. The taste level of saltiness in salted egg chicken obtained an average score of 3 with the taste of egg with salty egg, in which the salt solution increases according to temperature and concentration. The color of the eggs produced at 60ᵒC and 65ᵒC changed from normal yellow to orange-colored yolk eggs. The increase in temperature and the concentration of different salt solutions on the salted egg yolk color is affected by diffusion currents, and It causes the taste of the salted egg to turn salty. Keywords: Chicken Salt Eggs, Salt Solution, Soaking.
Pemanfaatan Bonggol Jagung Sebagai Bahan Campuran Pembuatan Paving block Porous Firmansyah Ully Pratama; Winda Rahmawati; Febryan Kusuma Wisnu; Siti Suharyatun
Jurnal Agricultural Biosystem Engineering Vol 2, No 3 (2023): September 2023
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i3.7891

Abstract

The development needs of the population that continues to increase cause a mismatch in land use. This can make it possible to reduce water catchment areas in any areas with dense building growth. The use of cement in both housing and road construction results in reduced water absorption areas because cement has properties that make it difficult to absorb water, so water will become stagnant. Therefore, a cement substitute is needed to cover the shortage of cement. The addition of corn cobs in the paving block mortar is expected to increase its water absorption without reducing the compressive strength of the paving blocks. This is done to reduce corn cob waste and save on staple food costs. as well as being used as a useful product innovation in reducing corn cob waste. After printing is complete, the porous paving blocks are dried in the sun and conditioned for approximately 21 days, then the porous paving blocks are ready to be tested. The experimental design consisted of 4 treatments, namely C1, C2, C3, and C4. For the density test, values were obtained with an average of 1.327 g/cm3 – 1.628 g/cm3. For the infiltration test, a value of 0.274 mm/s was obtained. Whereas the visible test is obtained with the appropriate form of paving texture obtained on factor C4 because the resulting texture is good and there are no gaps or defects when the paving has been printed. The highest value from the water absorption test occurred in the C4 treatment with a value of 23.91%. The effect of corncob waste on Porous Paving Blocks in this study is that the more corncob waste fiber is used, the more porous paving block cavities will be, and vice versa if using less corncob waste fiber, the pore cavities will be larger. produced on porous paving blocks will be less. Keywords: Corn Cogs,  Paving block Porous.
Mempelajari Pembuatan Tepung dari Buah Pepaya sebagai Bahan Baku Makanan Nur Oktavia; Tamrin Tamrin; Winda Rahmawati; Sapto Kuncoro
Jurnal Agricultural Biosystem Engineering Vol 2, No 3 (2023): September 2023
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i3.8038

Abstract

Papaya is one of the fruits that are liked in the community because of it has a sweet taste and rich in vitamin C. In Indonesia papaya is abundant and the price of it is relatively low so that papaya gets wasted easily.  Therefore, it is necessary to process the product to extend the shelf life and increase the value-added papaya fruit. Papaya flour is a product  of  new  innovations  of  flour  from  the  fruit  besides  papaya  flour  is  food processed products to increase the value-added agricultural produce. In this study used the temperature treatment and type of papaya,  with successive research procedures namely taking papaya fruit, peeling, slicing, soaking, drying, grinding, and sieving. The results showed that the temperature of drying can affect the moisture content of papaya flour, color, aroma, and vitamin C. The best quality of papaya flour is at 70°c, which is 23 with the desired color and aroma, resulting in an average water content of 4.9678% and vitamin C content that tends to be higher with a value of 420, 0667 (mg/100g). Drying with papaya type treatment does not significantly affect the moisture content of flour, color, aroma and vitamin C content. Keywords: Aroma, Drying, Flour, Papaya, Vitamin C
Pengaruh Pola Pengolahan Terhadap Efisiensi Pengolahan Tanah Menggunakan Traktor Tangan Adi Saputra; Siti Suharyatun; Winda Rahmawati; Warji Warji
Jurnal Agricultural Biosystem Engineering Vol 2, No 3 (2023): September 2023
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i3.8057

Abstract

 It is important to choose a tillage pattern with the aim of efficiency and effectiveness. This research aims to analyze the effect of tillage patterns using hand tractors on processing work capacity, processing time efficiency and fuel requirements. The research was conducted at the BPTP Lampung Natar Experimental Garden located in Negara Ratu Village, Natar District, South Lampung Regency, Lampung Province. The research parameters observed consisted of: work capacity, processing time efficiency and fuel consumption. The research results show that the largest work capacity value is the edge pattern with an average of 0.044 ha/hour, compared to the circular continuous pattern with an average of 0.032 ha/hour and the middle pattern with an average of 0.029 ha/hour. The highest soil processing time efficiency was the circular continuous pattern at 49.86%, then the middle pattern 44.87% and the lowest was the circular continuous pattern 40.71%. The highest fuel consumption is the middle pattern at 0.55 liters/hour, then the edge pattern at 0.53 liters/hour and the circular continuous pattern at 0.45 liters/hour. Keywords: Dry Land, Fuel Consumption, Lost Time, Work Capacity of Tillage.
Obat Nyamuk Bakar Berbahan Baku Limbah Batang Singkong Dan Ekstrak Biji Pala (Myritica fragans houtt) Sandi Asmara; Winda Rahmawati; Sapto Kuncoro; Elhamida Elhamida; Muhamad Nurdin Yusuf; Yuyun Ari Trisnawati
Paspalum: Jurnal Ilmiah Pertanian Vol 11, No 1 (2023)
Publisher : Lembaga Penelitian dan Pengabdian Universitas Winaya Mukti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35138/paspalum.v11i1.560

Abstract

In Lampung cassava stem waste is abundant, its existence is very disturbing, it is only thrown away and burned, it has not been utilized. Its use as an insect repellent is one of the value-added treatment efforts. The purpose of this study was to study the effect of tapioca glue adhesive concentration on the characteristics of mosquito coils at several concentrations of cassava stem powder and nutmeg powder. The treatment, the concentrations of cassava stem powder, nutmeg powder, and tapioca glue adhesive were; a) 16.67%, 26.04%, 58.34%, b) 16%, 24%, 60%, c) 15.38%, 23.07%, 61.53%, d) 14.81 %, 22.23%, 62.9%, and e) 14.28%, 22.32%, 64.28%. This research was conducted to study the physical characteristics (moisture content, density, shatter resistance index, combustion rate, smoke distribution, and organoleptic tests). The method used in this study was a completely randomized design measured using the Indonesian Industrial Standard (SII) No. 1113-84. The results showed that the variety of treatments with the addition of tapioca adhesive in the manufacture of mosquito coils had a very significant effect on moisture content, density, shatter resistance index, and burning time. 
Co-Authors Adi Saputra Agus Haryanto Asropi Asropi C. Sugianti Disca Anggi Pratiwi Dwi Dian Novita Elhamida Elhamida Febryan Kusuma Wisnu Firmansyah Ully Pratama Muhamad Nurdin Yusuf Muhammad Yasir Arafat Nur Oktavia S. Suharyatun Sandi Asmara Sapto Kuncoro Siti Suharyatun Sugeng Triyono Tamrin, Tamrin Tharry Yassa Warji Warji Yuyun Ari Trisnawati