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All Journal Jurnal Rekayasa Pangan dan Pertanian Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Agricultural Biosystem Engineering Jurnal Pengabdian Fakultas Pertanian Universitas Lampung

Tamrin, Tamrin

Jurusan Teknik Pertanian, Fakultas Pertanian, Universitas Lampung, Jl Sumantri Brodjonegoro No 1. Gedung Meneng, Bandar Lampung

Author-ID : 2870405

Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Other

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UJI KINERJA ALAT PEMECAH BENIH KELAPA SAWIT Prastyo Agung Hanang; Tamrin Tamrin; Oktafri Oktafri
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 6, No 2 (2017)
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (235.278 KB)

Penelitian ini bertujuan untuk menguji kinerja alat pemecah benih kelapa sawit dan mengetahui persentase lepas kernel utuh. Penelitian ini menggunakan 3 ukuran benih kelapa sawit dengan 3 ulangan untuk setiap perlakuan. Benih kelapa sawit yang digunakan berukuran kecil, sedang, dan besar. Dan dengan menggunakan 3 jarak clearance yaitu 10 mm, 12 mm, dan 14 mm. Penelitian ini menggunakan 6 parameter pengamatan yaitu pecah cangkang < 50%, pecah cangkang > 50%, lepas kernel utuh, pecah kernel, kernel tergores, dan benih lolos. Hasil penelitian yang telah dilakukan menunjukan bahwa parameter lepas kernel < 50% untuk ukuran benih kecil yaitu 6%, sedang 5%, dan besar 11%. Lepas kernel > 50% untuk ukuran benih kecil yaitu 3%, sedang 5%, dan besar 16%. Lepas kernel utuh untuk ukuran benih kecil yaitu sebesar 65%, sedang 73%, dan besar 63%. Pecah kerner untuk ukuran benih kecil yaitu 11%, sedang 3%, dan besar 3%. Kernel tergores untuk ukuran benih kecil yaitu 15%, sedang 11%, dan besar 5%. Benih lolos untuk ukuran kecil yaitu 0%, sedang 3%, dan besar 1%. Sedangkan untuk konsumsi bahan bakar pada ukuran benih benih sebesar 210 ml/1000 – 269 ml/1000 biji.Kata Kunci: Pemecah Benih Sawit; Benih Sawit; Kernel.

Kinerja Alat Kondensasi Uap Air Laut Untuk Mendapatkan Air Murni Tamrin Tamrin; Rivaldo Rivaldo; Warji Warji
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 4 (2021): Desember
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i4.425-431

Testing of a greenhouse model condensation machine to purify the sea water needs to be developed to obtain fresh water. The purpose of this research is to transform seawater using solar energy by using the greenhouse effect principle This research uses testing machine performance to get pure water potential from sea water deselination. The test result of this machine has been able to vaporize seawater in one day ranging from 421 ml-814 ml, while water that can be harvested in one day ranges from 97.5 ml – 152.5 ml. The energy efficiency gained in this machine ranged from 21.22%-46.63%, while the efficiency of the evaporation result of this machine obtained the value ranged from 18.73%-24.85%. This machine has been able to convert seawater into fresh water by using the principle of greenhouse effect but still not able to work optimally.Keywords: fresh water, greenhouse effects, seawater

UJI KINERJA PROTOTIPE ALAT PENGIRAT BAMBU Fauzan .; Tamrin .; Sri Waluyo
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 (928.975 KB)

Bamboo is becoming versatile plant for rural communities for many utilities, such as house, bridge, ladder, Geribik, fence, handicraft, etc. Now, Indonesian bamboo craftsmen are still using a manually method to rod bamboo. So that it is needed to make a tool that enhances efficiency and quality of bamboo strip as raw material to produce bamboo-made handicrafts. This study aimed to make a tool that enhances efficiency and quality of bamboo strip as raw material to produce bamboo-made handicrafts.The steps are as follows one bar of bamboo was cutted with 0.5 m length and 0,15 width. Then, the outer skin was peeled before it was sliced into some strips. Next, the strips of bamboo was feeded to a channel and booster unit in a spinned condition. Each tests were repeated 3 times i.e. 5 samples in wet condition and 5 samples in dry condition. Part of tested bamboo was classified into 3 types i.e. culm, middle and end. Then, percentage of rodent bamboo, and the period of split process.The performance test of splitter bamboo tool for wet bamboo found that the percentage of bamboo culm is 33,33 %, middle 20 % and end 26,67%. Based on the percentage, Culm has bigger percentage than others due to the culm has a more suitable thickness with the knife from the splitter tool. Whereas the dry of the sample found that the percentage of culm, middle is similar about 33,33 % and the end part of the bamboo has percentage around 20 %. This condition exists since the dry sample of the bamboo has a more stabilized texture than the wet one due to still high water content. Keywords: Testing, splitter, bamboo

PENGARUH GETARAN TERHADAP KERUSAKAN MEKANIS TOMAT (Lycopersicum esculentum Mill) Zelzha Arinnesia Varanita; Tamrin -; Agus Haryanto
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 5, No 2 (2016)
Publisher : The University of Lampung

Mechanical damage that occurs in tomatoes only visible and probably most who do not know. Without realizingit experienced mechanical damage tomato fruit will make the tomatoes are not worth selling because the fruit isdamaged. This research aims to determine how much damage suffered mechanical damage tomatoes mechanicalvibrated at different times. Varieties of tomatoes used are tomato gondol at the age of 70-80 days of harvest. Inthis research, tomatoes put in a storage container as much as 3 squares and vibrated at different times. As manyas 20% of tomatoes which can not be used in the research because of a pest when planting and rub with a storagecontainer (pallet). The results showed that the tomatoes will suffer mechanical damage such as bruises, scars andwounds ruptured (perforated top). The length of time the magnitude of vibration could be the benchmark ofmechanical damage to the fruit. However, it must also show the hardness of tomatoes to be vibrated. Tomatoessuffered mechanical damage until the worst was bruised and perforated top so that the fruit is not worth selling.Mechanical damage which is obtained not only from research through visual or tangible, but found to be anumber. The highest value of weight loss is on T3L2 with a value of 2,07% by weight of the intensity valueshrinkage of 1,66%. Percentage of tomatoes are not worth selling at 6,79% due to the damage caused by theprovision of mechanical vibration, with wide intensity mechanical damage amounting to 3,08%.Keywords: Tomato (Lycopersicum esculentum Mill), mechanical damage, respiratory and climacteric.

Dissolved Phosphorus Of Phosphate Stones With Ultrasonic Waves As An Efforts Rahmat Ibnu Mas'ud; Sugeng Triyono; Sri Waluyo; Tamrin -
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 1, No 1 (2012)
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (283.766 KB)

Fertilizer is a material that can add nutrients to soil. Phosphate is one of essential elements of fertilizer for plants. Ultrasonic waves can potentially be used as a method to dissolve phosphorus from phosphate stone, by means of immersion in water and gived of ultrasonic waves. The aim of this study was to analyze the P content from phosphate stone that was dissolved in water and the excited by ultrasonic waves. The tests were the concentration of phosphate in water of 30, 60, and 90%, and the duration of ultrasonic wave (60 kHz) of 15, 30, and 60 minutes. The parameters observed were the levels of dissolved P (P2O5), pH value, and specific energy. The samples were analyzed, namely liquid and solid samples were separated after ultrasonic vibrate. The results of the analysis of the highest levels of soluble P from liquid samples are at 90% concentration, treatment time-vibrate 15 minutes, that is equal to 0.0415 mg/l, whereas the treatment of solid samples at concentrations of 60% , within 15 minutes, amounting to 1.38%. The measurement results show the solution pH is neutral phosphate after vibrated tend to alkaline with pH values between 7 – 8. Sample concentration of 60% treatment, 15 minutes and 90% concentration, treatment time of 15 minutes is the most efficient, because it uses only the smallest specific energy is 0.15 J/mg and 0.1 J/mg, can produce high levels of dissolved P. Keywords: fertilizer, phosphate stones, ultrasonic, P dissolved.

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (269.181 KB)

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

PENGARUH PENAMBAHAN AROMA VANILI TERHADAP KARAKTERISTIK BERAS ANALOG BERBAHAN BAKU TEPUNG UBI KAYU YANG DIPERKAYA DENGAN PROTEIN IKAN LELE JUNARLI JUNARLI; Tamrin Tamrin; Siti Suharyatun
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 6, No 3 (2017)
Publisher : The University of Lampung

Konsumsi beras di Indonesia sangat tinggi karena beras merupakan sumber karbohidrat utama dalam pola makan sebagian besar masyarakat Indonesia. Akibatnya ketergantungan terhadap produksi beras sangat tinggi. Tingkat ketergantungan masyarakat terhadap satu sumber karbohidrat saja perlu dikurangi karena akan berdampak terhadap ketahanan pangan. Salah satu pendekatan untuk mengurangi tingkat ketergantungan terhadap beras adalah melalui diversifikasi pangan, yaitu dengan pembuatan beras analog. Penelitian ini bertujuan mempelajari pengaruh penambahan vanili pada beras analog berbahan baku tepung ubi kayu yang diperkaya dengan protein ikan lele terhadap aroma yang dihasilkan. Bahan dan alat utama yang digunakan adalah tepung ubi kayu, ikan lele dan vanili bubuk. Penelitian ini menggunakan rancangan Faktorial. Faktor pertama adalah penambahan tepung ikan lele (5%, 7,5%, dan 10%) dan faktor kedua penambahan konsentrasi aroma vanili (5 g, 7 g dan 10 g) dengan 2 kali ulangan. Parameter yang diukur : densitas, daya serap, kekerasan, kadar air, warna, dan uji sensorik. Hasil penelitian menunjukkan bahwa beras analog yang dihasilkan memiliki karakteristik densitas berkisar 0,63 % - 0,71 %, daya serap 85,2 % - 107,4 %, kekerasan 7,01 – 9,19, dan kadar air 7,10 % - 11,52 %. Penambahan aroma vanili tidak berpengaruh terhadap karakteristik beras analog. Beras analog yang paling disukai panelis adalah beras dengan penambahan tepung ikan lele 5% dan vanili 10 gr/kg.Kata Kunci : Tepung ubi kayu; tepung ikan lele; dan aroma vanili.

THE POTENTIAL OF COMMUNITY ACCEPTANCE ON UB-03 BIOMASS STOVE Eza Yolan Yuswansyah; Agus Haryanto; Budianto Lanya; Tamrin .
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 (250.481 KB)

UB-03 stove is a modern and efficient stove fueled by solid biomass, like pieces of branches, corn stalks, pieces of scrap wood, palm shells, and trash briquettes.. The objective of this study was to determine the potential of community acceptance on UB-03’s biomass stove. The research was conducted from February 2013 to March 2013 in namely Way Halom village, Sub-district of Gunung Alip, District of Tanggamus and Sidosari village, Sub-district of Natar, District of South Lampung. The methods used in this study include direct interview, demonstration of using UB-03 stove, and questionnaires. Data collected together with stove appearance (model, performance, price) was used to analyze the influence of education level and income rate to community acceptance towards UB-03 stove. The results showed that people in Sidosari and Gisting (80% of respondents) potentially receive and willing to use the UB-03 stove. In both villages, education level and income rate affected people willingness towards UB-03 stove. Respondents with education level from elementary to high school were highly interested (80%) towards UB-03 stove. People having diploma degree and above, however, were less interested to the stove. Communities with income rates between Rp.500.000, - up to Rp.2.000.000,- showed high willingness in using the stove. In Sidosari, people with income over Rp.2.000.000,- showed less interested. Stove’s price that could be accepted in the two villages were in the range of Rp.35.000,- to Rp.75.000,-.Keywords: UB-03 Stove, willingness, appearance, price and form

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.

UJI KINERJA ALAT PENGERING SILINDER VERTIKAL PADA PROSES PENGERINGAN JAGUNG (Zea mays ssp. mays) Made Aditya Putra; Sandi Asmara; Cicih Sugianti; Tamrin Tamrin
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 7, No 2 (2018): Agustus
Publisher : The University of Lampung

Jagung (Zea mays ssp. mays) merupakan salah satu tanaman pangan dunia yang terpenting selain gandum dan padi. Namun permasalahan yang dihadapi petani yaitu kadar air awal jagung yang tinggi dan cuaca yang tidak mendukung menjadi kendala yang dihadapi dalam proses pengeringan. Salah satu alternatif alat yang dapat digunakan untuk proses pengeringan jagung yaitu alat pengering tipe silinder vertikal. Tujuan dari penelitian adalah untuk mengetahui karakteristik pengeringan jagung dan megetahui efisiensi total alat pengering silinder vertikal selama proses pengeringan. Tahapan penelitian meliputi modifikasi alat dengan penambahan besi plat berbentuk segitiga pada bagian bawah ruang pengering untuk mengurangi titik kritis serta tahap pengujian yang dilakukan 3 kali berdasarkan kadar air 29% bb, 27,5% bb basis basah dan 26% bb. Hasil penelitian menunjukan waktu yang digunakan untuk mengeringkan jagung hingga mencapai kadar air 12-14 % pada setiap uji berbeda-beda. Uji kinerja 1 membutuhkan waktu 8 jam, uji kinerja 2 membutuhkan waktu 7 jam dan uji kinerja 3 membutuhkan waktu 6 jam. Tetapi laju pengeringan untuk setiap uji kinerja hampir memiliki nilai yang sama sekitar 5 kg H2O/Jam. Sehingga efisiensi total pengeringan pada uji kinerja 1 sebesar 23,56%, uji kinerja 2 sebesar 26,90% dan uji kinerja 3 sebesar 23,57%. Kata kunci : pengering silinder vertikal; jagung; suhu; kadar air

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 Budianto Lanya Cicih Sugianti Denny Sanjaya Irawan Diding Suhandy Dwi Dian Novita Eza Yolan Yuswansyah Fauzan . Febryan K. Wisnu Gumaran, Setyadi Hamimi Hamimi Hani Muzaqi Hendra Saputra Hizami Ch Anwar JUNARLI JUNARLI Kristri Yoga Lusi Yana Sari Made Aditya Putra Mahendra Dwi Setiawan Mareli Telaumbanua Maria Erna Marinda Sari Marpaung, David Septian Sumanto Muhamad Zen Kadir Muhammad Agus Windra Muhammad Amin Muhammad Yasir Arafat Mulia Rahman Nanik Agustina Nesti Kurnia Ningsih Ni Wayan Arya Utari Nova Anika Nur Oktavia Ohen Suhendri Oktafri Oktafri Pelita Ningrum Prastyo Agung Hanang Priastuti, Rita Catur Rahmat Ibnu Mas'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'lin Ta'lin Thareh Kemal Damanta Tharry Yassa Tito Yasin Warji Warji wenceslaus hari kristanto Winda Rahmawati Yasin Yahya Yuanita Kusuma Pratiwi Zelzha Arinnesia Varanita

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