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Sapto Kuncoro
Prodi. Teknik Pertanian, Fakultas Pertanian, Universitas Lampung
Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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Pengaruh Komposisi Campuran Serbuk Batang Singkong dan Serai Wangi terhadap Kualitas Obat Nyamuk Bakar Dahlia Dahlia; Sandi Asmara; Muhammad Amin; Sapto Kuncoro
Jurnal Agricultural Biosystem Engineering Vol 1, No 4 (2022): Desember 2022
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Mosquito repellent are drugs used to repel or kill mosquitoes. Eco-friendly mosquito repellent or vegetable mosquito repellent can be made from various types of vegetable raw materials that contain mosquito-killer / repellent compounds such as cassava stem powder waste and citronella.  This cassava stem waste is very potential to be used because it is being one of the environmental problems in Indonesia. This research aims to establish the formation of mosquito repellent made from cassava stem powder and citronella, determine the suitability of quality based on the specifications of mosquito coils produced against SII No.1113-84 and organoleptic testing of mosquito coils. This research was conducted using a completely randomized design (CRD) with five treatments and three replications. The experiment consisted of 5 levels of mixed composition, namely 30% cassava stalks: 70% citronella (P1), 40% cassava stalks 60% lemongrass fragrant (P2), 50% cassava stalks: 50% citronella (P3), 60% cassava stalks.  40% citronella (P4), and 70% cassava stalks: 30% lemongrass (P5). The results showed that the mosquito repellent formed had a circle dimension of 81 cm, a diameter of 12 cm, a light brown color, a width of 7 mm, and a thickness of 4 mm. The quality of mosquito repellent based on the specifications is as follows: the moisture content range from 5.36 - 9.41% which fulfill the 80% quality standard, the burning time range from 3 - 4 hours, and the weight per seed range from 9.35 - 9, 77 grams. Judging from the quality based on these specifications, the mosquito repellent that is made does not fulfill the quality based on the specifications and quality requirements of SII. However, the mosquito repellent made is suitable for use as natural mosquito repellent because it is close to SII. Meanwhile, based on the organoleptic test with aroma parameters, the best natural mosquito repellent are treatment 1, formed by a mixture of 30% cassava stalks and 70% citronella.  Panelists gave an average score of 4.7 with the criteria being fragrant to very fragrant. Keywods: Cassava Stem Powder, Citronella Powder, Mosquito Repellent. 
Pengaruh Tingkat Kedalaman Penyimpanan dengan Menggunakan Media Simpan Pasir terhadap Umur Simpan Buah Tomat (Solanum lycopersicum) Alvin Restian; Tamrin Tamrin; Sri Waluyo; Sapto Kuncoro
Jurnal Agricultural Biosystem Engineering Vol 1, No 4 (2022): Desember 2022
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jurnal abe.v1i4.6552

Abstract

Tomatoes are agricultural commodities that are very susceptible to post-harvest damage. The main problem experienced by farmers is to maintain the shelf life of tomatoes which are not durable and are easily damaged by physical and chemical damage. The purpose of this study was to determine the effect of the depth of the storage pit from the surface of the sand on the shelf life of tomatoes during storage. This study uses a Single Factor Completely Randomized Design (CRD) which has a different depth factor (20 cm, 30 cm, and 40 cm). The observations made were three observations, the first observation was the characteristics of the sand, the second observation was the measurement of temperature in the storage environment, and the third observation was the observation of the fruit characteristics consisting of changes in weight loss, hardness, water content, total dissolved solids and color. The experiment was repeated three times. The results showed that the depth level had a significant effect on fruit color during storage, but the depth level had no significant effect on weight loss, hardness, water content, and total dissolved solids. The shelf life has a significant effect on hardness, moisture content, and total dissolved solids. The shelf life of tomatoes at a depth of 20 cm, 30 cm, and 40 cm is up to 18 days while the shelf life at room temperature which is no longer suitable for sale, starting on the 12th day because the tomatoes have changed color to dark red and the hardness of the fruit has decreased to become soft or criticized with a hardness value of 02,1 kg.mm/s. Keywords: Depth Level, Shelf Life, Tomato.
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

Abstract

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Pemanfaatan PETOKONG (Pemotong Bibit Singkong) Untuk Menciptakan Bibit Singkong Seragam dan Meningkatkan Produksi Sandi Asmara; Sapto Kuncoro; Raden Ajeng Diana Widyastusi; Purba Sanjaya
Open Community Service Journal Vol. 1 No. 2 (2022): Open Community Service Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.577 KB) | DOI: 10.33292/ocsj.v1i2.6

Abstract

Keberadaan limbah batang singkong dan ketersediaan bibit yang berkualitas menjadi permasalahan yang ada di Desa Sukobinangun. Ketepatan waktu tanam akibat kurangnya bibit serta kualitas bibit yang ada menjadi fenomena yang memerlukan solusi. Mahalnya bibit dan masih rendahnya produksi singkong per hektar juga memerlukan adanya perubahan. Solusi yang ditawarkan untuk menyelesaikan masalah tersebut adalah melaksanakan diseminasi alat PETOKONG hasil penelitian Fakultas Pertanian Unila ke masayarakat untuk menghasilkan bibit singkong dengan kapasitas tinggi, berkualitas dan berdaya tumbuh tinggi. Solusi lain adalah membuktikan keunggulan pertumbuhan dan kualitas bibit hasil kinerja PETOKONG dibanding dengan bibit yang dibuat menggunakan golok. Metode yang digunakan dalam diseminasi teknologi ini ke masyarakat adalah metode “THREE IN ONE” yaitu metode penyelesaian masalah dengan menerapkan tiga bentuk pemberdayaan masyarakat yang terintegrasi dalam satu rangkaian kegiatan diseminasi. Pemberdayaan pertama, meningkatkan pengetahuan, kemampuan dan ketrampilan masyarakat dalam menangani dan mengelola limbah batang singkong dengan penerapan teknologi PETOKONG. Pemberdayaan kedua, meningkatkan kemampuan dan ketrampilan masyarakat dalam membuat produk bibit singkong berkualitas menggunakan Teknologi PETOKONG. Pemberdayaan ketiga, meningkatkan kemampuan masyarakat mengembangkan potensi dan peluang pasar pengadaan bibit singkong berkualitas sebagai upaya untuk memacu motivasi masyarakat tentang spirit kewirausahaan melalui pertambahan nilai produk turunan serta peningkatan pendapatan masyarakat Kampung Sukobinangun, khususnya Kelompok Tani mitra
Pemanfaatan Rabikong (Pengerat Bibit Singkong) Untuk Meningkatkan Produksi Singkong Secara Bertingkat Sandi Asmara; Sapto Kuncoro; Neli Aida
Open Community Service Journal Vol. 1 No. 2 (2022): Open Community Service Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (567.421 KB) | DOI: 10.33292/ocsj.v1i2.9

Abstract

Target yang diharapkan dari kegiatan desiminasi ini adalah memperoleh wawasan baru, pengetahuan dan ketrampilan masyarakat dalam memandang dan menangani keberadaan limbah batang singkong. Cara pandang yang sederhana dan apa adanya yang memandang limbah biomassa adalah sesuatu yang bisa dibuang dan dibakar saja harus dirubah menjadi cara pandang yang kreatif, inovatif yang menjadikan limbah biomassa sebagai bahan baku sebuah atau berbagai produk turunan bernilai tambah dan layak dikomersilkan. Harapannya, dengan terwujudnya cara pandang yang kreatif dan inovatif diharapkan mitra mampu lebih luas wawasan dan pemikirannya dalam menangani dan memanfaatkan limbah biomassa yang banyak tersedia disekitarnya. Dalam kegiatan diseminasi teknologi penanganan limbah batang singkong ini metode yang digunakan adalah metode THREE IN ONE, dimana tiga jenis pemberdayaan masyarakat dilakukan dalam satu rangkaian kegiatan yang terintegrasi. Pemberdayaan pertama meningkatkan pengetahuan, kemampuan dan ketrampilan masyarakat dalam menangani dan memanfaatkan limbah batang singkong dengan penerapan teknologi Rabikong. Pemberdayaan kedua, meningkatkan kemampuan dan ketrampilan masyarakat dalam membuat produk turunan bibit singkong kerat dan berkualitas. Pemberdayaan Ketiga, meningkatkan kemampuan masyarakat mengembangkan potensi, peluang pasar, permodalan dan kerjasama dalam mengembangkan pemasaran produk bibit singkong kerat dan berkualitas sebagai upaya untuk memacu motivasi masyarakat tentang spirit kewirausahaan melalui pertambahan nilai produk turunan serta peningkatan pendapatan masyarakat Kampung Suko Binangun, khususnya Kelompok Tani mitra.
Drying Vanilla Using A Hybrid Dryer Warji Warji; Tamrin Tamrin; Sapto Kuncoro; Budianto Lanya; Hani Muzaqi
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 1 (2023): March 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i1.212-222

Abstract

Vanilla (Vanilla planifolia Andrew) is a plant that has high economic value; the plant is oriented for export. Postharvest handling is necessary to produce good quality vanilla; One of them is the drying process. This study aims to measure the drying time of vanilla, measure the decrease in moisture content, and analyze the efficiency of drying wet vanilla using a rack-type hybrid dryer. The research was conducted with three treatments, namely: drying using solar energy, drying using electrical energy, and drying using solar energy and electrical energy (hybrid). Based on the results of the study, it was found that drying using solar energy, drying using electrical energy, and drying using solar energy and electrical energy (hybrid) took 15 days, 17 days, and 13 days, respectively. The initial moisture content of drying is about 91.25% which decreases to about 32.44% at the end of drying. The efficiency of the three treatments was 6.39%, 1.58%, and 0.92%, respectively. Keywords: Drying, Hybrid postharvest, Vanilla
Producing Soursop Chips Using Vacuum Frying Fryer with Modification of Temperature and Pressure Sandi Asmara; Sapto Kuncoro; Warji; Panga Argovani
Open Science and Technology Vol. 3 No. 1 (2023): Open Science and Technology
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33292/ost.vol3no1.2023.80

Abstract

Sirsak merupakan buah yang cukup bernilai ekonomis, namun merupakan buah yang mudah busuk dan mudah rusak sehingga dapat mengakibatkan turunnya nilai jual buah sirsak. Karena buah sirsak mudah rusak, pengelolaan pascapanen yang buruk dapat mengakibatkan kehilangan hasil yang signifikan. Buah sirsak yang matang memiliki umur simpan hanya 2-3 hari. Karena umur simpan buah sirsak relatif terbatas, diperlukan diversifikasi produk dari buah sirsak, seperti mengolaj sirsak menjadi keripik. Pada umumnya penggorengan standar tidak bisa digunakan untuk membuat keripik sirsak. Namun, seiring dengan peningkatan teknologi, penggorengan vakum memungkinkan produksi keripik sirsak. Penelitian ini menggunakan rancangan acak lengkap faktorial dengan dua variabel yaitu suhu penggorengan faktor I (75, 80, dan 85 °C) dan tekanan penggorengan faktor II (-65, -68, dan -71 cmHg). Data yang diperoleh dianalisis, dilanjutkan dengan uji organoleptik dan pembobotan parameter. Parameter yang dianalisa adalah kadar air, susut bobot, lama waktu penggorengan, sedangkan untuk uji organoleptik dilakukan terhadap warna, rasa, kerenyahan dan aroma. Hasil penelitian menunjukkan bahwa pengaruh suhu dan tekanan penggorengan vakum terhadap mutu keripik sirsak berpengaruh sangat nyata terhadap kadar air, susut bobot, lama waktu penggorengan, dan uji organoleptik terhadap warna, kerenyahan, rasa dan aroma. Nilai Kadar air berkisar 4,33 – 7,44% susut bobot berkisar antara 69,33 – 75,16% dan lama waktu penggorengan berkisar antara 39 – 49 menit. Soursop is a fruit that is quite economically valuable, but soursop is included in perishable fruit, where the fruit is easily damaged which can lead to a decrease in its selling value of soursop fruit. The perishable nature of soursop fruit can result in high yield losses if not properly handled post-harvest. Ripe soursop fruit can only last for 2-3 days. The short shelf life of soursop causes the need for product diversification from soursop fruit. Generally, soursop chips cannot be made using conventional frying. However, as technology advances using vacuum frying, processing soursop into chips makes it possible. The study used a factorial completely randomized design consisting of two factors, namely factor I frying temperature consisting of 75, 80, and 85 and factor II frying pressure consisting of 65, 68, and -71 cmHg. The data obtained were analyzed, followed by organoleptic tests and parameter weighting. Parameters analyzed were moisture content, weight loss, and length of frying time, while organoleptic tests were carried out on color, taste, crispness, and aroma. frying time, and organoleptic test for color, crispness, taste, and aroma. The water content value ranged from 4.33 to 7.44%, the weight loss ranged from 69.33 to 75.16%, and the frying time ranged from 39 to 49 minutes.
Mempelajari Sifat Fisik Kerupuk Berbahan Tepung Melinjo Dan Tepung Gaplek Alda Monica Febrianty; Tamrin Tamrin; Sapto Kuncoro; 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.v2i2.7483

Abstract

The taste of crackers can be varied by mixing two or more raw materials. Crackers can be made from a mixture of melinjo flour and cassava (gaplek) flour. The purpose of this study is to know and indentify the physical characteristics of crackers made from a mixture of melinjo flour and geplek flour.This study used a completely randomized design (CRD) with 6 different treatments, these are the mixture of melinjo flour and gaplek flour P1(100%, 0%), P2 (80%, 20%), P3 (60%, 40%), P4 ( 40%,60%), (20%,80%), P6(0%,100%). This study uses several parameters to be measured such a hardness, density, color, taste, and crispness. The result of this study showed that the hardness of each treatment is relatively the same. The density of crackers showed that the higher the melinjo flour content, the higher the density. There was a change in the color of the crackers before and after they were fried. The results showed that the concentration of 20% melinjo flour and 80% cassava flour were the most preferred types of crackers by the panelists. Keywords: Crackers, Gaplek, Melinjo, Physical Characteristics And Mixture
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
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 Afna Ditha Auliyah AGUNG ARDIAN SYAH Alda Monica Febrianty Alvin Restian Anggit Anindyaguna Ari Amanda Asropi Asropi Budianto Lanya Dahlia Dahlia Dheti Efrilia Dian Ristiani Saputri Diding Suhandy Dinda Adelia Dwi Dian Novita Elhamida Elhamida Elhamida Rezkia Amien Eva Selviana Faisal Rohmadhiyaul Haq Febrino Putra Finka Gisavana Hani Muzaqi Indika Poloriani Tunang Joana Putri Rizani Joko Nugroho Wahyu Karyadi Kristri Yoga Lilik Sutiarso Luthfi Wisnu Wijaya Maulidya Indriyani Muhamad Nurdin Yusuf Muhammad Amin Mukhlis Abdurrahim Neli Aida Novia Ramdini Nur Oktavia Nurul Sharina Alifiantoro Panga Argovani Putri Febrianti Raden Ajeng Diana Widyastusi Rudiati Evi Masithoh Sandi Asmara Sang Putra Fajar Sanjaya, Purba Sri Waluyo Tamrin Tamrin Tamrin, Tamrin Vania Widyadhari Damayanti Warji Warji Winda Rahmawati Yulia, Meinilwita Yuyun Ari Trisnawati