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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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RANCANG BANGUN ALAT PENYUSUN RAK PENJEMURAN DIATAS PARA- PARA KE DALAM BOKS SECARA SEMI MEKANIS Hendra Saputra; Tamrin -; Muhamad Zen Kadir
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 (372.298 KB)

Abstract

Drying process by using Para-para is more effective than the conventional one which uses floor surface or plastic(terpal). The products will dried faster and cleaner, nevertheless the system tomoveand to arrange the finalproductis wastes a lot of time and energy. Hence, the objective of this reasech was to make a semi-mechanicalPara-para drying shelf that integratedly connect to semi machanic box in order to save time and energy uses. Thissemi-mechanical drying device contained of two frames, four shelves, two ropes,two box movement holdings,boxes, spring, big pulley and small pulley. The process started bywaiving its hook from the shelves thus the treadlewould pull the other connected components to the shelves and automatically move to the box. The pulleys wereused to set the shelves movements to the boxes, consequently the box will consecutively move to next lowershelflevel after being filled Furthermore, filled boxes caused an increasing of tensile strength which also increasethe speed of box movement. Box retention rate was used to decrease the fourth shelf speed that will prevent loss.The device were tested by dryingcassava and soybean. Finally, the result showed that it only consume 1,19seconds to move and arrange the product with less manpower assistance. Moreover, Para-para were succesfullysave time and manpower compared to manual movement which only take approximately 11,83 seconds for eachshelf.Keywords: Drying, semi-mechanic drying shelf, Para-para.
PENGARUH PENAMBAHAN RAGI (Saccaromyces cerevesiae) DAN JUMLAH LUBANG KOTAK PADA FERMENTASI BUAH KAKAO (Theobroma cacao L) TERHADAP MUTU BIJI KAKAO KERING wenceslaus hari kristanto; Tamrin .; Maria Erna
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 6, No 1 (2017)
Publisher : The University of Lampung

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Abstract

The high production of cocoa in Lampung has not been balanced with the good postharvest handling. The lack of post-harvest handling on the fermentation process causesthe low quality of cocoa Nib. The farmers did not do the fermentation process due to its time. This research aims to determine the effect of adding yeast (Saccaromyces cerevesiae) and the number of holes in the box of fermented cocoa (Theobroma cacao L.) on the quality of dried cocoa beans according to National Standardization. The materials used were cocoa fruit of mulia variety, Saccaromyces cerevesiae and fermentation box (26 x 25 x 23 cm). This research was designed with the RAK Factorial. The first factor was yeast additions (3 grams and 5 grams) and the second factor was the number of holes in the box (10, 20 and 30) which divided into three groups. The measured parameters were temperature, pH, water content, number of seeds per 100 grams, fat content, and cut test. The data was processed using analysis of variance (ANOVA) and LSD for further testing. The result of ANOVA showed that the diversity of the group, addition interaction of yeast and the number of holes in the box was not significant to affect all parameters. The factor of adding yeast affected the temperature, Cut test results and fat content while the number of holes factors affectd the cut test results and fat content. Based on these results, the amount of yeast addition was 5 grams and the best number of holes of fermentation box was 30 holes.Keywords: Cocoa, yeast addition, number of holes of fermentation box.
EFFECTS OF COPPER WIRE ADDED WICK ON THE PERFORMANCE OF WASTE COOOKING OIL STOVE Muhammad Agus Windra; Tamrin .; Agus Haryanto
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 3 (2013)
Publisher : The University of Lampung

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Abstract

This study aimed to determine the effect of copper wires addition to the cloth wick on the performance of stove fueled by waste cooking oil. The study was divided into two stages.  First, is to test the capillarity of wick at different copper wires addition by observing flame quality, capillary height, and flaming period. Second, is to design a stove based on the results obtained in the first stage and to test performance of the stove in boiling water. Parameters to be observed include boiling time, rate of fuel consumption, and thermal efficiency. The results showed that the addition of copper wires increase the wick’s capillarity characterized by increasing absorption of the used cooking oil. Wick with a composition of  20 % copper wires and 80 % cloth produced the best capillarity (7.5 cm height). Waste cooking oil stove was capable to boil 3 kg of water in 15 minutes with a fuel consumption rate of 0.1275 kg/hour. The stove has a thermal efficiency of 33,33 %. Keywords: Stove, Waste cooking oil, Copper wire added wick.
Pengaruh Tangkai Buah terhadap Mutu Fisiologi Cabai Merah Keriting (Capsicum annum L.) Kristri Yoga; Tamrin Tamrin; Warji Warji; 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.v1i4.6568

Abstract

Curly red chili (Capsicum annuum L.) is a horticultural plant that is widely used for food needs. Its use in the industry makes chili as a commodity of high economic value. In general, one of the problems in post-harvest handling of chili is its relatively short shelf life. The aim of the research was to study the effect of stalks on the quality of cayenne pepper during storage. The studies that only used two treatments, namely without stems and with stalks, the study was added to the harvest treatment with the addition of stems from 1 cm stems. This study used a completely randomized design (CRD). This storage uses room temperature with a storage period of 12 days. Each factor and treatment was repeated 3 times so that 9 experimental units were obtained. Parameters observed in this study were weight loss, hardness, moisture content, color, and organoleptic tests. The results showed that the effect of cutting chili stalks at harvest had a significant effect on the moisture content of the material, while weight loss and hardness had no effect. The RGB values of the three treatments showed a continuous decrease for the green color index (Green) and for the red index (Red) showed an increase until the 4th day and decreased until the 12th day. The organoleptic test showed that the texture and freshness parameters had a significant effect on the organoleptic test. Keywords: Add 1 cm Stem, Curly Red Chili, With Stem, Without Stem.
Pengaruh Suhu Pengeringan dan Tingkat Ketebalan Irisan Wortel Terhadap Mutu Tepung Wortel Risya Delfira Cahyani Effendi; Tamrin Tamrin; Muhammad Amin
Jurnal Agricultural Biosystem Engineering Vol 1, No 4 (2022): Desember 2022
Publisher : abe.fp.unila.ac.id

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Abstract

This research is about the effect of temperature and thickness level of carrot slices on the quality of carrot flour. Processing and consumption of carrots is still limited to fresh carrots and carrot juice. The advance of technology makes people demand alternatives to fresh materials that have a short shelf life and are less practical in processing them into a product. Carrot shelf life is short resulting in many carrots wasted. Therefore, an alternative is needed to process carrots into flour. The purpose of this study was to study the effect of temperature and thickness level of slices on the quality of carrot flour on water content, color, vitamin C content, and flour density. This research uses factorial completely randomized design (RAL) consisting of 2 treatments and 3 replications. First factor is temperatures of 50 ° C (T1), 70 ° C (T2), and 90 ° C (T3). The second factor is the thickness of the slices of 2 mm (A1), 4 mm (A2), and 6 mm (A3). The parameters observed were water content, color, vitamin C content, and density. The results obtained in this study were the water content obtained ranged from 13.15% - 18.74%. The resulting color resembles fresh carrots that is orange with a color value of 95.087. The content of vitamin C in carrot flour ranges from 0.4425 mg/g - 0.5508 mg/g. The density of carrot flour produced is close to each other in the range of 0.5133 g/cm3 - 0.5142 g/cm3. The difference in temperature and thickness affects the level of concentration and does not affect the content of vitamin C and flour density. The difference in thickness does not affect the color. Keyword: Carrot, Drying, Temperature, Thickness.
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 Suhu dan Waktu Pemblansiran terhadap Karakteristik Tepung Sukun Aidil Fitriansyah; Sri Waluyo; Cicih Sugianti; Tamrin Tamrin
Jurnal Agricultural Biosystem Engineering Vol 1, No 3 (2022): September 2022
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jurnal abe.v1i3.6316

Abstract

The aims of this research were to determine the effect of temperature and duration of blanching to the characteristics of breadfruit flour and to test the level of consumer preference of cake made from breadfruit flour. Completely randomized factorial design with two factors: temperature (60°C, 70°C, 80°C) and duration of blanching (4 and 6 minutes) was conducted. The parameters measured are fineness modulus, grain size distribution, bulk density, color index and organoleptic score of cake made from breadfruit flour as a part or overall materials. The results showed that the temperature and blanching time affect the fineness modulus and of breadfruit flour granules. The higher the temperature, the longer the blanching time, and the smoother the fineness modulus, the finer the breadfruit flour granules. While, the lower the temperature and the duration of blanching, the color index of breadfruit flour is getting closer to white. The cakes made from 100% of breadfruit flour still have lower preference score compared with the cakes made from 100%  of wheat flour in terms of taste, aroma, texture and color. Keywords: Blanching, Breadfruit, Flour.
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.
Mempelajari Karakteristik Pengeringan Kerupuk Sayur Annie Widya Subagya; Tamrin Tamrin; Cicih Sugianti; Diding Suhandy
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 6 No 2 (2018): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (595.525 KB) | DOI: 10.29303/jrpb.v6i2.79

Abstract

Crackers is one of the popular food products among the people of Indonesia. The addition of cassava leaves into crackers take advantage of the availability of cassava leaves, especially during harvesting. The research aims to determine some parameters of drying characteristics of vegetable crackers. Drying crackers were conducted using sun drying and rack dryers with the temperature of 50 °C and crackers’s thickness of 2 mm, 3 mm, and 4 mm. The results showed that drying using dryer with cracker’s thickness of 2 mm, 3 mm, and 4 mm spent a drying time about 3.5-4.5 hours that was faster than sun drying around 4.5 – 5.5 hours. The decrease of moisture content in the dryer was quicker than sun drying. The final moisture content of cracker using dryer had average value of 8.28% which was lower than the sun drying of 12.95% . The color changes that occured after the drying process using dryer and sun drying produced value <0.5 which had a meaningless or unchanged after the drying process. Depreciation of material diameter on dryers had a value of 11.92% which was greater than sun drying. The mean of moisture balance (Me) in the dryer of 7.348 %bb was lower than using sun drying. Drying constant of creackers value using dryer had an average value of 1.196 /hours that was higher than the sun drying 0.84 /hour.
ANALISIS EKONOMI ALAT PENGERING BIJI KAKAO TIPE BAK SISTEM PENGHEMBUS UDARA PANAS (STUDI KASUS DI DESA PENENGAHAN KECAMATAN GEDONG TATAAN KABUPATEN PESAWARAN PROVINSI LAMPUNG) Thareh Kemal Damanta; Sandi Asmara; Dwi Dian Novita; Tamrin Tamrin
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 7 No 1 (2019): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (326.565 KB) | DOI: 10.29303/jrpb.v7i1.106

Abstract

Kakao adalah salah satu komoditas pertanian andalan dengan peranan penting dalam perekonomian Indonesia. Mutu biji kakao sangat dipengaruhi oleh kondisi kakao dan cara pengolahannya, salah satunya yaitu pengeringan. Alternatif proses pengeringan biji kakao yang dapat digunakan yaitu pengering tipe bak. Kelebihan dari alat ini yaitu waktu penjemuran lebih singkat, tidak memerlukan banyak tenaga kerja, suhu dan kecepatan proses pengeringan dapat diatur sesuai keinginan, dan kebersihan dapat diawasi sebaik-baiknya. Tujuan dari penelitian ini adalah untuk mengetahui keuntungan/ pendapatan per tahun yang akan diperoleh dan untuk mengetahui nilai kelayakan ekonomi dari alat pengering biji kakao tipe bak sistem penghembus udara panas di Desa Penengahan, Kecamatan Gedong Tataan, Kabupaten Pesawaran, Provinsi Lampung. Penelitian ini dilaksanakan pada bulan April - Mei 2018 di Desa Penengahan, Kecamatan Gedong Tataan Kabupaten Pesawaran, Provinsi Lampung. Data-data yang diperlukan dalam melakukan analisis ekonomi ini diperoleh dari data kuantitatif yang didukung oleh data kualitatif, hal ini dilakukan untuk mendapatkan hasil yang akurat. Data kuantitatif diperoleh dengan mewawancarai secara langsung petani pemilik alat menggunakan daftar pertanyaan (kuesioner) sebagai alat bantu pengumpulan data. Sedangkan data kualitatif diperoleh dengan melakukan pengamatan atau pengukuran langsung di lapangan. Data-data tersebut diisi kedalam tabel yang sesuai dengan data dan rincian biaya yang telah dikeluarkan. Hasil penelitian menunjukkan bahwa pendapatan per tahun dari usaha pengeringan ini yaitu sebesar Rp 42.242.668,01/tahun, dan dinilai layak secara finansial yang ditunjukkan dengan nilai NPV (Rp 165.318.779,07/tahun) bernilai positif, B/C Ratio (1,07) > (1), dan IRR (554,36%) > suku bunga bank (7%). Berdasarkan analisis sensitivitas, perubahan terhadap kenaikan biaya produksi, penurunan penerimaan, dan penurunan jam kerja alat menunjukkan bahwa usaha pengeringan biji kakao tetap layak untuk dilakukan.
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