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Tamrin, Tamrin
Jurusan Teknik Pertanian, Fakultas Pertanian, Universitas Lampung, Jl. Soemantri Brodjonegoro No. 1, Gedung Meneng, Bandar Lampung 35145
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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The Designing of Disk Type Peanut Shell Cracker Tamrin, Tamrin
Jurnal Teknologi Pertanian Vol 11, No 3 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The peanut shell cracker of cylinder type has been developed with the capacity of >150 kg/hour.  Meanwhile the peanut shell cracker of the medium scale has not been designed. This research was aimed to design the peanut shell cracker in medium scale.  The shelling mechanism of peanut shell cracker was based on the disk type rice peeler.  The peanut shell cracker peels the skin of peanut fruit by a pressure and friction.  The top of disk did not move and beneath of disk turned, and the feeder in hopper was placed at the top of disk.  The performance test of peanut shell cracker was based on clearance between two disks (5, 10, and 15 mm) and three level of rotation of beneath of disk were 90, 120 and 150 rpm.  The results showed that the shelling of peanut shell was optimum at 5 mm of clearance, and 90 rpm of rotation of beneath of disk.  The shelling efficiency was 93.06%.Key word: peanut shell cracker, peanut, disk type, medium scale
CHARACTERIZING OF ONGGOK FLOUR USING THREE DIFFERENT DRYING METHODS Sari, Marinda; -, Warji; Novita, Dwi Dian; -, Tamrin
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 1 (2013)
Publisher : The University of Lampung

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Abstract

The processing of cassava becoming tapioca flour will produce solid fiber waste called as onggok.  Onggok can be used as raw material for making onggok flour.  One of the processing steps on the producing of onggok flour is drying.  In common practice, solar dryer is used but it takes long time and strongly depends on weather.  The hybrid dryer (solar electrical energy), solar radiation dryer, and electrical dryer would be used in this research.  The aims of this study were to determine and to compare whiteness degree, the degree of acidity (pH), and the characteristics of onggok flour (color and aroma) and its organoleptic justification of onggok flour dryed by the three different drying methods.  The results showed that drying process under solar radiation dryer produced onggok flour at better color compared with the others, drying process using electrical dryer produced onggok flour at better aroma compared with the others, the best product based on organoleptic tests was onggok  flour dried by electrical dryer with color criteria a little white, the aroma criteria slightly cassava aromaed, and overall acceptance a bit like. Keywords: Onggok flour, drying, aroma, flour color
DESIGN OF SOLAR THERMAL COLLECTOR TOOL WITH THERMOSIFON SYSTEM Rahman, Mulia; Lanya, Budianto; ., Tamrin
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 2 (2013)
Publisher : The University of Lampung

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Abstract

Limited availability of fossil energy requires us to find for alternative energy to meet our needs. Solar thermal collector with thermosifon system is one of environmentally friendly alternative energy. The thermosifon system is a natural pump which work based on density difference between cool water and hot water, so that no electric pump is needed. The purpose of this research was to create a mean of collecting solar thermal energy with thermosifon system. The research steps consist of designing, manufacturing, and testing. Thermal collector was made with dimension of 1,5 m long, 1,0 m wide and 1,0 m high, with storage tank capacity of 20 lt.  Collector testing was conducted by putting the equipment at an open space from a clock 08:00 – 16:00. It was found that the highest efficiency of solar collector (11,2 %) occurred on July 11, 2012 with an average solar intensity of 756 W/m2, where as the lowest efficiency  (8,8 %) occurred on July 7, 2012, with the average solar intensity 479 W/m2. The highest average temperature of the storage tank was 44,7 ºC on July 13, 2012 while the lowest average temperature was 35,3 ºC on July 12, 2012. Keywords: Solar Collector, Thermosifon, Radiaton Intensity, Thermal Efficiency
THE INFLUENCE OF SOAKING TEMPERATURE ON THE COEFFICIENT OF DIFFUSION AND PHYSICAL CHARACTERISTICS OF SOYBEAN (Glycine max Merrill) Pratiwi, Yuanita Kusuma; Waluyo, Sri; -, Warji; ., Tamrin
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 2 (2013)
Publisher : The University of Lampung

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Abstract

Soybean (Glicine max Merrill)is an important agricultural commodity and very popular in Indonesia as a raw material of such food stuffs for exemple: tempe.  In the producing of tempe, soybean must be submerged in the water.  The soaking process usually is done at room temperature for about 24-48 hours. The longer time of soaking can cause microbial contamination and may affect to the color change, bad taste and moldy smell.  Submersion in warm water is a method that can be used for shortening the soaking time.  The aims of this research were to study the effects of the soaking temperatures on the water diffusion coeffisien and physical characteristics of soybean (moisture content, weigh and dimension).  The research was carried out at 5 levels of soaking temperature:30 °C (as a control), 35 °C, 40 °C, 45 °C, and 50 °C with 3 replications for each treatment. During soaking, sample was taken for measuring its moisture content, dimensional, and weight changes.Temperature history was recorded during soaking. The result showed that there were significant changes ondimension, weight, and water content during soaking. Those parameters increased as the soaking temperaturewas rised. The diffusion coefficient of soybean also increased with rising of soaking temperature. The analysis found that the diffusion coefficients of soybean at temperature of 30 °C, 35 °C, 40 °C, 45 °C, and 50 °C were respectively, 16.4 x 10-11 m2/s; 20.7 x 10-11 m2/s; 38.9 x 10-11 m2/s; 56.3 x 10-11 m2/s and 139 x 10-11 m2/s. The rate of diffusion followed an exponential equation D = 0.058 e0, 1051 / T(R² = 0.960). Keywords: Diffusion coefficient, Soybean, Soaking Temperature, Physical Characteristics
RANCANG BANGUN BUCKET ELEVATOR PENGANGKAT GABAH Suhendri, Ohen; ., Tamrin; Lanya, Budianto
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 3, No 1 (2014)
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (771.418 KB) | DOI: 10.23960/jtep-l.v3i1.%p

Abstract

Farmers are generally included the grain into sacks manually way is to use the tub or bucket.  It certainly require excessive manpower.  An option to helping that activity by using mechanical handling devices such as bucket elevator.  This research aims to design, manufacture and test of bucket elevators for handling of grain.  The method used in this research is the design, manufacture and testing process.  Design process is done using software autoCAD, which is followed by a manufacturing.  The next process is the testing performed by two operators and three variation rotation.  After doing the design and manufacture, it produced a bucket elevator with chain tilt angel 60º, 76,3 cm length, 74,15 cm width and 146 cm high.  From the test results, obtained volume of bucket 0.410 liter/bucket.  Capacity bucket elevator reach          20 kg/min, 16 kg/min and 14 kg/min at 54 rpm, 39 rpm and 45 rpm rotation sprocket.  The highest capacity 20 kg/min achieved at 5 inch diameter pulley, with 54 rpm rotation sprocket. Keywords: Design, grain, bucket elevator, volume bucket, capacity bucket elevator.
PENGARUH ARAH DAN KETEBALAN IRISAN KUNYIT TERHADAP SIFAT FISIK TEPUNG KUNYIT YANG DIHASILKAN Priastuti, Rita Catur; -, Tamrin; Suhandy, Diding
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 5, No 2 (2016)
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (257.328 KB) | DOI: 10.23960/jtep-l.v5i2.%p

Abstract

The purpose of this research was to evaluate the influence of the direction and thickness of turmeric slice on thephysical powder of turmeric powder. The treatments were two different of treatments cut vertical slices (cut fiber),horizontal (unidirectional fibers) and cut with three thicknesses (0.3 cm, 0.6 cm, and 0.9 cm). The measuredparameter were water content, angle of repose, fineness modulus, uniformity index, grain yield, bulk density, andthe flour color. The water content obtained wasn’t reached the Indonesia Standard Nasional which is still below12%, while the angle of repose has been good angle with the value 31°-41°. The fineness modulus as much as4.02% - 4.66%. Uniformity index grains with rough category has the highest amount than with the percentageof medium and smooth category, and the medium category on average direction of a cut fiber have percentagegreater than the unidirectional fiber although the difference is only a little. The percentage is still low grain yield<50%. Bulk density values obtained in this research ranged between 354.89 - 386.90 kg / m 3 . The resulting colorwasn’t much different and still in the desired category was yellow-orange. Different parameters affect the slicethickness uniformity index and grain yield of turmeric. The thicker slices of turmeric, then the index uniformityand yield of turmeric powder granules produced higher. Different directions slices and slice thickness differencedoes not affect the water content, angle of repose, fineness modulus, bulk density, and color of turmeric powder.Keywords: turmeric powder, slicesdirection, slice thickness, water content , angle of repose, bulk density.
UJI KINERJA PENJEMURAN GABAH PADA PARA-PARA MEKANIS DENGAN TIGA KONDISI LINGKUNGAN Setiawan, Mahendra Dwi; ., Tamrin; Lanya, Budianto
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 3, No 1 (2014)
Publisher : The University of Lampung

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Abstract

Traditional grain drying is a practical way of drying grain, cheap, simple and commonly used by farmers.  Grain is spread on the floor which causes grain mixed rock and dirt around the drying floor.  Disadvantages in traditional grain drying are it requires a lot of manpower to spread, to flip back and to collect the grain, and requires large floor for drying.  On the other hand, grain drying using mechanical rack has the advantage that it avoids some of the grain that is not mixed with rock and dirt while drying, shorten the drying time, and easily move the grain when it rains. The purpose of this study was to test the performance of mechanical dryer.  The experiments were set up with drying treatment at 80 cm above the surface of the cement floor, on top of grassy land surface, and on the surface of rocky land with 4 cm thick of sample. The parameters measured in this study were consisted of drying time, moisture content, drying rate, energy of radiation received, the energy to evaporate the water and heats of the material, and drying efficiency. The results of research on the treatment of three environmental conditions indicated that. The average water content was 13.90% wb, 13.82% wb, and 13.98% wb respectively for the surface of the cement floor, on top of grassy land surface, and on the surface of rocky land. The average drying rates in this study were 0.494% /h for the surface of cement floor, 0.487% /h for on top of grassy land surface, and 0.534% /h for on the surface of rocky land.  Drying time in this study were 10 - 11 hours with an average radiation energy received on this experiment at 614.42 Watt/m2. Drying efficiency of each treatment were 12.58%, 12.43%, and 13.72% respectively for the surface of the cement floor, on top of grassy land surface, and on the surface of rocky land. From the observations and calculations derived drying over the surface of cement floor, on top of grassy land surface, and on the surface of rocky land are recommended for drying using a mechanical rack dryer. Keywords: Drying, grain, mechanical rack
PERFORMANCE TEST OF LAB SCALE BATCH FOR ROUGH RICE DRYING USING HUSK OF RICE FUEL Meylani, Sri Rezeky; ,, Tamrin; ,, Warji; Lanya, Budianto
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 3 (2013)
Publisher : The University of Lampung

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Abstract

The increase in fuel prices and electricity, husk of rice can be used by farmers as alternative energy for rough rice drying. Mechanical drying such as by using batch dryer can be used to overcome the advantage of sun drying especially in rainning season. This research aim to examine the performance of batch dryer lab scale (capacity of 15 kg - 25 kg of grain) with husk of rice fuel. This research was conducted at three variations of thickness which were 15,3 cm, 20,3 cm, and 25,5 cm. The results showed that the average of drying temperature and moisture content for the treatments were respectivelly, 34,78 °C and 13,97%; 34,20°C and 13,77%; 37,92 °C and 13,67%. The higher temperature used the shorter the drying time and the less thick of rough rice the shorter the drying process. The number of rice husk fuel used for the three different thicknesses were 12 kg, 14 kg and 16 kg, respectivelly. Further, the drying durations for each treatments were 10 hours, 11,3 hours, and 12 hours, respectivelly and the drying efficiencies were 3,05%, 3,41%, and 3.63%, respectivelly. One kg of rice husk could be used to dry about 1,35 kg of wet rough rice. Keywords: Rough rice, Batch dryer, Drying, Fuel, Husk of rice.
PHYSIOLOGY CHARACTERISTICS OF MANGOSTEEN (Garcinia Mangostana L.) AT MODIFIED ATMOSPHERE CONDITION Agustina, Nanik; Waluyo, Sri; -, Warji; -, Tamrin
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 1 (2013)
Publisher : The University of Lampung

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Abstract

The entry of water into seed until reached saturation point on the soaking process at room temperature, in common, may take more than one day. Mean while, longer soaking time can cause microbial contamination and may influence product quality in term of color, taste, and smell. Soaking in warmer liquid method is a common method used for shortening the soaking time. The objective of this research was to determine the effect of soaking temperature on the coefficient of diffusion and on the physical properties of Kidney bean (Phaseolus vulgaris L.). The research was conducted at 5 different soaking temperatures: 28 oC (control), 35 oC, 40 oC, 45 oC, and 50 oC, with 3 replications for each treatment. The parameters measured were dimensions of specimen, weight of specimen during soaking. The diffusivity of water were than derived from water content data. The results showed that the higher the soaking temperature, the faster the change of dimensions, weight, and water content. The coefficient of water diffusion of kidney bean at soaking temperatures: 28 oC, 35 oC, 40 oC, 45 oC, and 50 oC, was 12,91 x 10-11 m2/s; 6,42 x 10-11 m2/s; 25,64 x 10-11 m2/s; 60,20 x 10-11 m2/s and 48,24 x 10-11 m2/s, respectively.  It showed that the higher temperature, the faster the water diffusion rate and it follows exponential equation with the coefficient of determination, R2 = 0,643. Keywords: Kidney bean, soaking temperature, coefficient of water diffusion, physical properties
Perbaikan Proses Pengeringan Kakao di Desa Sungai Langka Kecamatan Gedung Tataan Kabupaten Pesawaran Warji Warji; Tamrin Tamrin
Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Vol 1 No 1 (2017): Jurnal Sakai Sambayan
Publisher : Lembaga Penelitian dan Pengabdian Universitas Lampung

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Abstract

Abstract — Indonesian cocoa production is significantly increasing, but the resulting quality is generally low and varied, especially those produced by smallholders. The low quality because of weak implementation of a cocoa processing technology, in particular the fermentation and drying of cocoa. Cocoa farmers in the village of Sungai Langka, Gedong Tataan, Pesawaran District, Lampung Province generally cultivate cocoa without fermentation process, they find it more practical and easier to peel their crops without fermentation. Cocoa beans stripping results directly in the sun on a concrete floor or paved with plastic tarps for a day or half a day later sold to traders. In fact, there are farmers who peeling cocoa in the morning and during the day has been sold to collectors. Likewise in traders, cocoa which has been purchased with a degree of dryness varies directly collected and dried again on a drying floor or plastic sheeting. When demand is high or the rainy season, new traders use a dryer. One of the traders in the village of Sungai Langka, Gedong Tataan, Pesawaran District is Mr. Arkan, where the technology used dryer Mr. Arkan is still very simple. Dryer used is the type of tub with a capacity of about 100 kg of cocoa beans per process with firewood fuel. The drying process directly, smoke and hot combustion products mixed into one and the cocoa beans are dried so that the cocoa beans drying results smelled of smoke. Both of the above conditions (absence of fermentation and drying process unfavorable) results in a lower quality of cocoa which is in turn the price is relatively low. Therefore, there needs to be a cocoa processing technology applications at the farm level fermentation and drying technologies, in particular at the level of the collector to be able to produce high quality cocoa in a sustainable manner. Therefore Proposer team intends to apply the method of fermentation of good and apply the hybrid type dryers on farmer groups and traders of cocoa in Village of Sungai Langka, Gedong Gedong Tataan, Pesawaran District. Drier hybrid that will be applied to biomass-fired, gas or electricity in addition to its main source of sunlight, so the cocoa drying with a dryer hybrid type can be done throughout the season and the quality is good. Keywords — Cocoa, fermentation, drying, dryers hybrid type
Co-Authors Agus Haryano Agus Haryanto Agus Haryanto Ahmad Harbi Aidil Fitriansyah Alda Monica Febrianty Alvin Restian Andre Fransiska Annie Widya Subagya Anwar Sadat Arif Dwi Santoso Budianto Lanya Cicih Sugianti Cicih Sugianti Denny Sanjaya Irawan Diding Suhandy Dwi Dian Novita Eza Yolan Yuswansyah Fauzan . Febryan K. Wisnu Hamimi Hamimi Hendra Saputra Hizami Ch Anwar JUNARLI JUNARLI Kristri Yoga Made Aditya Putra Mahendra Dwi Setiawan Mareli Telaumbanua Maria Erna Marinda Sari Muhamad Zen Kadir Muhammad Agus Windra Muhammad Amin Muhammad Yasir Arafat Mulia Rahman Nanik Agustina Nesti Kurnia Ningsih Nur Oktavia Ohen Suhendri Oktafri Oktafri Pelita Ningrum Prastyo Agung Hanang Priastuti, Rita Catur Rahmat Ibnu Mas&#039;ud Risya Delfira Cahyani Effendi Rivaldo Rivaldo Rofandi Hartanto Sandi Asmara Sandi Asmara Sapto Kuncoro Siti Suharyatun Sri Rezeky Meylani Sri Setyani Sri Waluyo Suhendar Edi Ta&#039;lin Ta&#039;lin Thareh Kemal Damanta Tharry Yassa Tito Yasin Warji Warji wenceslaus hari kristanto Winda Rahmawati Winda Rahmawati Yasin Yahya Yuanita Kusuma Pratiwi Zelzha Arinnesia Varanita