Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

2.155

P-Index

This Author published in this journals

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

Published : 48 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4 5

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)

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 Â°C and crackersâ€™s thickness of 2 mm, 3 mm, and 4 mm. The results showed that drying using dryer with crackerâ€™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 â€“ 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)

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.

RANCANG BANGUN DAN UJI KINERJA DIGESTER BIOGAS RUMAH TANGGA TIPE FLOATING TANK DENGAN SUBSTRAT KOTORAN SAPI Agus Haryanto; Denny Sanjaya Irawan; Siti Suharyatun; Winda Rahmawati; Mareli Telaumbanua; Febryan K. Wisnu; Tamrin Tamrin; Pelita Ningrum
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 9 No 2 (2021): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Digester biogas rumah tangga berpotensi menyediakan bahan bakar terbarukan pengganti LPG (liquefied petroleum gas). Penelitian ini bertujuan untuk merancang-bangun dan menguji kinerja digester biogas rumah tangga tipe tangki mengapung (floating tank) dengan substrat kotoran sapi. Penelitian dilakukan dengan membuat digester biogas tipe floating tank menggunakan sumur dangkal dari pasangan bata semen yang diplester (diameter-dalam 139 cm, kedalaman efektif 140 cm) sebagai digester dan tangki air kapasitas 2000 l sebagai penampung biogas. Ukuran digester didasarkan pada kebutuhan biogas untuk keperluan memasak rumah tangga dan potensi kotoran empat ekor sapi. Kinerja digester dievaluasi dari produksi biogas, komposisi biogas, dan kemampuan digester dalam mendekomposisi substrat yang dinilai dari penurunan kandungan padatan tak stabil (volatile solid, VS). Hasil penelitian menunjukkan bahwa pada suhu lingkungan rata-rata antara 26,97 â„ƒ (pagi) dan 31,97 â„ƒ (sore) digester bekerja pada pH rata-rata 7,7 dengan dekomposisi VS mencapai 56,3%. Dengan laju pengumpanan kotoran sapi cair 60 l/hari, produksi biogas dapat mencapai 1.300 l/hari dan produktivitas biogas mencapai 634,6 l/m3 volume aktif digester. Biogas yang dihasilkan memiliki kualitas medium dengan kandungan metana (CH4) mencapai 50,28% dan nilai kalori 18,01 MJ/Nm3. Lumpur digestat berpotensi sebagai pupuk organik dengan kandungan hara N 4,55%; P 2,16%; dan K 3,89%. Salah satu keunggulan yang sangat menonjol dari digester floating tank adalah desain yang sederhana, biaya terjangkau, dan diperkirakan akan awet, sehingga dapat dijadikan sebagai model untuk dikembangkan dan diadopsi.

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

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

Pengaruh Sinar UV-C terhadap Perubahan Mutu Wortel (Daucus carota L.) Selama Penyimpanan Nesti Kurnia Ningsih; Dwi Dian Novita; Tamrin Tamrin
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.v2i3.7893

Based on the survey result of vegetable crop production in Indonesia, the national carrot harvest area is 13,398 hectares spread over 16 provinces. Meanwhile, the average carrot production in Lampung Province can reach 16,02 tons/year with a harvested area of 369 hectares (BPS, 2018). Damage to horticultura commodities can occur if the post-harvest handling is not done well. Many problems were found related to the decay of agricultural products due to the development of microorganisms which caused gread losses for farmers. Sterilization with UV lamps is an attempt to kill and eliminate pathogens or spoilage microbes that cause food spoilage. This sterilization aims to determine the effect of UV-C rays on the quality of carrot during storage. This research was conducted using a completely randomized design (CRD) with 2 factors, namely the irradiation distance factor (20 cm, 40 cm, and 60 cm) and the irradiation time (1-, 20, and 30 minutes). The data obtained were analyzed by ANOVA test. In the 60 cm irradiation distance treatment with an irradiation time of 30 minutes is the recommended storage distance because it can suppress root growth with an average value of 16,67 %, physical damage 14,58%, and gives the panelists the best assessment of the freshness level parameter with an average value of 3,24 (scale 5), texture with an average value of 3,25 (scale 5), and skin appearance with an average value of 3,15 (scale 5). Keywords: Carrots, Microbes, Influence, UV-C Rays, Radiation

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

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.

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

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

Aplikasi Pencacah Pakan Ternak pada Peternak Kambing Isbani Farm Warji Warji; Tamrin Tamrin
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 1, No 2 (2022): Jurnal Pengabdian Fakultas Pertanian Universitas Lampung
Publisher : Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpfp.v1i2.6238

The feed given to goats is generally in the form of grass and cocoa pods. The grass that is given directly without being chopped is not eaten as a whole by the goat, but what is chopped first is eaten until it runs out. This service program aims to apply a forage chopper machine for goats at Isbani Farm so that the forage becomes fine in size. The method for reducing or smoothing the size of forage is to use a chopper in the chopping process. This chopper is in the form of two blades mounted on the axle and driven by diesel so that it can rotate and chop forage material. Service activities include problem formulation with partners, preparation of chopper machines, training on the use of chopping machines for partners and program evaluation. Partners are very open in conveying problems and very cooperative in coordinating. The animal feed material chopper machine can be well prepared; covering frame; the chopper and the driving motor. The training and application of the counting machine to partners went well; partners can absorb the knowledge and skills provided by the community service team. Evaluation of the service program went well; partners' knowledge increased by about 45%. It is necessary to conduct training in making silage or durable feed from agricultural waste feed ingredients such as corn stalks, rice straw and cassava leaves. It is necessary to create a sustainable program so that the partner assistance process is sustainable.

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

Title

Found 48 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 48 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 48 Documents
Search