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All Journal Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Terapan Abdimas Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Al-Daulah : Jurnal Hukum dan Perundangan Islam Biosaintifika: Journal of Biology & Biology Education Journal of Architectural Design and Urbanism Jurnal Riset Akuakultur Batoboh : Jurnal Pengabdian Pada Masyarakat Jurnal Peternakan (Jurnal of Animal Science) J-3P (Jurnal Pembangunan Pemberdayaan Pemerintahan) Unnes Law Journal Jurnal Pengabdian Masyarakat Indonesia Humantech : Jurnal Ilmiah Multidisiplin Indonesia Jurnal DiMas (Jurnal Pengabdian Kepada Masyarakat) Jurnal Agricultural Biosystem Engineering Open Community Service Journal Jurnal Pusat Akses Kajian Pangan dan Gizi Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Journal of Engineering and Technological Sciences

Winda Rahmawati

Program Studi Teknik Industri Fakultas Teknik - Universitas Diponegoro Jl. Prof. Soedarto, SH Tembalang Semarang 50239 Telp / Fax : (024) 7460052 Email : i_engineering@ymail.com

Author-ID : 356343

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Analysis of The Morphological Characteristics of Bush Frog Philautus spp. Gistel, 1848 (Anura: Rhacophoridae) from Mount Ungaran Rahayuningsih, Margareta; Rahmawati, Winda; Hamidy, Amir
Biosaintifika: Journal of Biology & Biology Education Vol 13, No 2 (2021): August 2021
Publisher : Department of Biology, Faculty of Mathematics and Sciences, Semarang State University . Ro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/biosaintifika.v13i2.31298

Traditionally, the genus Philautus Gistel, 1848 contains small Rhacoporid frogs that lack vomerine teeth and a direct development tadpole stage. In Java, this genus consists of 3 species, including Philautus aurifasciatus, Philautus jacobsoni, and Philautus pallidipes. It is known that Philautus aurifasciatus and Philautus jacobsoni are sympatric species from Mount Ungaran and are morphologically difficult to distinguish. Therefore, information is needed through the phenetic characters of each population in the area to identify differences in their morphology. This study aimed to analyze the morphological characteristics ofÂ Bush Frog Philautus spp. on Mount Ungaran in terms of meristic character through a direct field survey and comparison methods. Furthermore, it was conducted by observing 32 specimens of Philautus spp. from Mount Ungaran and compared with the Philautus aurifasciatus from Mount Gede Pangrango with 18 meristic characters. The results showed that Philautus spp. is similar to Philautus aurifasciatus in terms of their meristic characters. The results of the meristic analysis showed that Philautus spp. has a variety of dorsal colors from brown, purple, green, and gray with two types of patterns including patterned groups (resembling letters H, X, and V) and abstract. Furthermore, the throat, stomach, and lower thighs are granular with three snout shapes (protruding, round, and sloping). It has a loreal oblique tympanum and canthus rostralis. The forelimbs are not webbed while the hindlimbs are half webbed, and the inner metatarsal is an elongated oval in shape. Meristic analysis provides a basis for strengthening the taxonomic status of Philautus spp on Mount Ungaran, as well as information the distribution in Mount Ungaran.

EVALUASI TEKNIK PENYIMPANAN DINGIN TERHADAP ORGANOLEPTIK TELUR KONSUMSI Rahmawati, Winda; Kiromah, Isrofiatul; Telaumbanua, Mareli; Haryanto, Agus; Tamrin, Tamrin
Jurnal Peternakan (Jurnal of Animal Science) Vol 8, No 1 (2023): JURNAL PETERNAKAN (JURNAL OF ANIMAL SCIENCE)
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jas.v8i1.16747

Telur merupakan bahan pangan yang tergolong cepat rusak. Oleh sebab itu sehingga perlu memerlukan dilakukan penanganan secara tepat untuk mempertahankan kualitasnya. Penyimpanan dingin dapat menjaga kualitas telur dan meningkatkan daya simpan. Tujuan dari penelitian adalah mengevaluasi kualitas telur konsumsi dengan suhu penyimpanan dingin yang berbeda melalui uji organoleptik. Rancangan penelitian yaitu Rancangan Acak Lengkap (RAL) dengan 3 ulangan. Jenis telur pada penelitian yaitu telur ayam ras, telur itik dan telur puyuh kemudian disimpan pada suhu dingin (5°C, 10°C dan 15°C) selama 60 hari. Parameter uji organoleptik yang diamati terdiri dari rasa, aroma, warna dan tekstur. Hasil penelitian yaitu telur yang disimpan pada suhu 5°C, 10°C dan 15°C tidak berpengaruh nyata terhadap aroma, warna, rasa dan tesktur telur pada tingkat kesukaan panelis. Aroma telur itik dinilai lebih amis daripada telur ayam dan telur itik. Warna kuning telur itik lebih terang dibandingkan telur ayam dan telur puyuh. Kesimpulan penelitian adalah uji organoleptik dari aroma, warna, rasa dan tekstur pada telur pada penyimpanan dingin selama 60 hari masih dapat diterima atau disukai oleh panelis.

Pemanfaatan Limbah Kulit Kakao Sebagai Bahan Pembuat Pori Pada Ecopavings Block Erlangga, Erlangga; Rahmawati, Winda; Amin, Muhammad; Suharyatun, Siti
Jurnal Agricultural Biosystem Engineering Vol 2, No 4 (2023): December 2023
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i4.8187

During 2018-2019 there were floods in the Bandar Lampung area. In general, the flood that occurs is only inundation with a maximum height of 2 meters. Therefore, every residential area or roadside must have water catchment areas such as a stretch of land in the form of planting or sidewalks that have pores such as paving blocks that can absorb rainwater into the ground. Making paving blocks in this study used cocoa shell waste because it was indicated that it could be processed into charcoal which contains a lot of carbon which can absorb water, with this composition absorbing water between eco-pavings blocks. The purpose of this research is to utilize cocoa shell waste to manufacture eco-paving blocks and to analyze the physical characteristics of cocoa shell eco-paving blocks. The effect of cocoa shell waste on Eco-Paving Blocks in this study is that the more cocoa shell waste fiber is used, the more porous cavities in the eco-paving block will be, and vice versa. The paving block of cocoa shell waste produced in this study has an average density test value of 1670.751 kg/m3 to 1929.642 kg/m3. The water absorption test obtained an average value of 11.18% - 19.82%. For the infiltration test, the largest value was obtained, namely in treatment 1, which was 0.355 mm/s. The visible test is obtained with the shape of the appropriate paving texture obtained on the P2 factor because the resulting texture is good and there are no gaps or defects when the paving has been printed. Meanwhile, in the compressive strength test, the average value decreased significantly from the P1 variation to the P4 variation. The highest value was in treatment P1 with a value of 0.0154 MPA, while the lowest value occurred in treatment P4 with a value of 0.0030 MPA. However, in this study there were several parameters that did not meet the criteria for quality standard paving D. Keywords: Eco-Paving Block, Cocoa Shell Waste

Pengaruh Suhu dan Tekanan terhadap Hasil Penggorengan Keripik Belimbing (Averrhoa carambola L.) Menggunakan Vacuum Frying Asmara, Sandi; Rahmawati, Winda; Kuncoro, Sapto; Amanullah, Deo Arif
Jurnal Agricultural Biosystem Engineering Vol 3, No 1 (2024): March 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i1.8745

Fruit chips are healthy snacks because of their high fiber content. One of the fruit commodities being developed is the starfruit (Averrhoa carambola L.) commodity. Starfruit is a fruit that is widely processed into other processed foods, because the fruit is easily damaged and has a relatively short shelf life of 3 to 4 days. Fruit chips are more resistant to storage than fresh fruit because their water content is low and physiological processes no longer occur. The equipment used to make fruit chips is a vacuum fryer which has the advantage of frying fruit into chips. The purpose of this study was to analyze the effect of frying temperature and pressure on product quality in the manufacture of starfruit chips using vacuum frying and to determine the optimal temperature and pressure for frying starfruit chips using vacuum frying. The research method used was an experimental design in the form of a factorial Completely Randomized Design (CRD). Experimental factors in this study used two factors, temperature (T), namely temperature 75°C, 80°C, 85°C and pressure (P) during the frying process namely -68 cmHg, -70 cmHg and -72 cmHg, with as many repetitions as 3 times to produce 27 experimental units. The parameters observed in this study were the analysis of material shrinkage (yield), water content, organoleptic tests, and analysis of storage of starfruit chips. It can be concluded that the optimal choice of temperature and pressure in the operation of a vacuum frying equipment for making starfruit chips is 80°C with a low frying pressure of -72 cmHg. The quality of starfruit chips with a temperature of 80°C and a frying pressure of -72 cmHg was included in the best product category in this study based on overall acceptance which had a material yield value of 13.09%, a moisture content of 4.64%, and a color organoleptic test score of 4. 13 (yellow), aroma 3.67 (starfruit aroma is rather strong), taste 4.40 (slightly sweet), crispness 4.00 (crunchy). Keywords: Chips, Starfruit, Vacuum Frying

Rancang Bangun Paper Pot Transplanter Portable Bawang Merah (Allium ascalonicum L.) Legowo, Rizky; Zulkarnain, Iskandar; Rahmawati, Winda
Jurnal Agricultural Biosystem Engineering Vol 1, No 2 (2022): Juni 2022
Publisher : abe.fp.unila.ac.id

This study aims to design, build, and test the equipment. Therefore, the work capacity, the result of planting shallots, and the percentage of planting success were parametered measured in this study. The method used in this study includes designing, manufacturing, and testing. The design phase used Solid Work softwere and followed by manufacturing building most of which use metal plate material. The next process is the testing phase which is carried out 5 times. After designing and manufacturing, then the shallots planting equipment is produced using paper chain pot with length 200 cm, width 35 cm, height 100 cm and weight 8 kg which is easy brought and disassembled according to user needs. This equipment is capable planting shallots with a uniform distance and faster than the concentional cultivate. The test results showed that a paper pot transplanter portable shallots proved to be twice as effective in doing planting shallots. Has a working capacity of 15468,26 seeds/hour with uniform spacing of 5 cm x 15 cm and effective field capacity of 0,0102 ha/hour with a planting success percentage of 96,21%, compared to conventional planting has a work capacity of 2605,36 seeds/hour with a spacing of 10 cm x 15 cm and an effective field capacity of 0,0037 ha/hour and planting success percentage 98.86%.

Uji Kinerja Pencacah Porang Warji, Warji; Novita, Dwi Dian; Rahmawati, Winda
Jurnal Agricultural Biosystem Engineering Vol 1, No 1 (2022): Maret 2022
Publisher : abe.fp.unila.ac.id

Porang is a type of tuber that is widely cultivated because of its high economic value. Porang tubers have good prospects to be developed as main and functional food ingredients. Processed porang tubers include porang chips, imitation rice, porang noodles, jelly and other preparations. One of the important processing of porang is the process of making porang tuber chips. Porang tuber chips can be made using a chopper machine. This study aims to test the performance of the porang tuber chopper machine. The research includes the theoretical test of the chopper machine and the actual test of the porang tuber chopper machine. The efficiency and effectiveness of the chopper also determinted. With the existence of an effective and efficient chopper machine, it can help farmers to chop porang tubers into porang tuber chips. Porang tuber chips have a higher economic value than porang tubers; with the chopper machine is expected to increase the income of porang farmers. The actual working capacity of the machine is 115kg/hour, the theoretical working capacity of the machine is 226 kg/hour and 78% for the large part and 74% for the small part, the thickness of the slices produced ranges from 3-8 mm; reached 85%.

Mempelajari Pewarnaan Tahu dengan Ekstrak Pewarna Alami untuk Variasi Tampilan Tahu Anggraini, Serly; Tamrin, Tamrin; Rahmawati, Winda; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol 1, No 1 (2022): Maret 2022
Publisher : abe.fp.unila.ac.id

Tofu is a food made from soybean. Tofu generally has a white or yellow color, so the addition of natural dyes from red dragon fruit peel extract, suji leaf extract, and pandan leaf extract will cause the product to have a more attractive color so that it can increase people's interest in consuming tofu.This research was conducted in April-June 2019 at the Bioprocess and Postharvest Engineering Laboratory, Department of Agricultural Engineering, Faculty of Agriculture, University of Lampung, in the Agricultural Product Technology Instrument Room, Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, and in the residence of Mrs. Siti Jl .Arjuna Banjarrejo Village, Batanghari District, East Lampung. The research procedure was carried out by preparation of tools and ingredients, the stage of making natural coloring extracts, the calculation phase of the concentration of natural coloring extracts of 4% and 8%, and the processing stage of tofu making processing stage extracts. The treatments given were 4% and 8% concentrations in each color extract with 3 replications. The research parameters consisted of a color test using the Color Meter TES 135 A, a texture test using Brookfield Texture Analizer, and an organoleptic test of taste and aroma using 15 panelists. The results showed that tofu with extracts of natural pandan leaves 4% concentration was the best treatment combination based on textured and organoleptic tests of taste and aroma.

Analisis Kebutuhan Air untuk Penanakan Nasi dengan Berbagai Jenis Beras Faizah, Intan Nurul; Tamrin, Tamrin; Rahmawati, Winda; Suharyatun, Siti
Jurnal Agricultural Biosystem Engineering Vol 3, No 2 (2024): June 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i2.9538

One of the factors affecting rice fluffy level is water and rice ratio in the process of cooking. This study aims to determine the effect of the ratio of rice and water to the nature of the tender of rice with scoring test conducted by several panelists and analyze the right water needs in the process of rice cooking. The research was conducted in February 2018, at the Laboratorium Rekayasa Bioproses dan Pascapanen, Jurusan Teknik Pertanian. This research used three types of rice, Rojolele, Cimelati, and IR 64 with the treatment of rice and water ratio: 5: 8,5: 9. 5:10, 5:11. Research stages include analysis of amylose content, duration of cooking, rehydration power, texture, and scoring test of level tender and level of fondness to the tender. The results showed that, the higher the water and rice ratio, the longer cooking time, the rehydration power increased, the texture was more tender. In the same water and rice ratio, Cimelati rice has the highest residence value than Rojolele and IR 64, while Rojolele rice has the lowest residence value compared to Cimelati and IR 64. The highest preference value of Rojolele rice rice is shown in the ratio of rice and water 5:11, while on rice Cimelati and IR 64 is 5:10. Keywords: Amylose, Rehydration Power, Fluffier, Ratio of Rice and Water, Rice.

Karakteristik Bahan Bakar Pelet Jerami Padi: Pengaruh Ukuran Partikel dan Penambahan Bekatul Triandini, Heryanti Nur; Haryanto, Agus; Rahmawati, Winda
Jurnal Agricultural Biosystem Engineering Vol 1, No 1 (2022): Maret 2022
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jurnal abe.v1i1.5942

Rice straw is a potential agricultural waste biomass for alternative energy sources in the form of pellets. This study aimed to determine the effect of particle size and the addition of rice bran on the characteristics of rice straw pellets. The study was arranged in a completely randomized design with two factors. The first factor was the particle size with four levels, namely P1 (passed a 25 mesh sieve), P2 (between 10 and 25 mesh), P3 (did not pass 10 mesh), and P4 (not sieved). The second factor was the addition of bran which consisted of B0 (0%), B1 (5%), B2 (10%), and B3 (15%). All treatment combinations were carried out with 3 replications. Parameters observed includeded moisture content, ash content, density, and pellet strength. Rice straw has a calorific value of 17.96 MJ/kg so it is potential as a fuel. The results showed that the particle size and the addition of rice bran significantly affected the parameters of moisture content, density, and pellet strength. Moisture content, density, and strength (durability) of pellets increased with decreasing particle size. The addition of rice bran showed inconsistent effects: it increased the strength of the pellets but decreased the density of the pellets. Good rice straw pellets were obtained from fine (passing 25 mesh) to medium (between 10 to 25 mesh) sized particles.

Mempelajari Pengaruh Suhu dan Jenis Jeroan terhadap Mutu Tepung Jeroan Tamrin, Tamrin; Putri, Cahyani Cahyanti; Rahmawati, Winda; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol 2, No 4 (2023): December 2023
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i4.8398

Animal feed with high protein content is currently difficult to obtain and has a relatively expensive price, so that the nutritional needs of livestock are less fulfilled. Therefore, this research was done to get livestock feed with good characteristics and to get information on the utilization of chicken organ meats to substitute fish flour in animal feed formulations of fish and poultry.The aim of the study was to study the temperature effect of 50oC, 70oC and 90oC and effectthe type of innards to the final water content, protein and color. Discover the highest protein content of intestinal starch, gizzard and chicken liver after the drying phase with 3 temperature parameters that is 50oC, 70oC, and 90oC. The research stage was carried out with the process of cleaning innards, cutting samples with a thickness of 0.2 cm for the liver and gizzard and a length of 5 cm for the intestine. The next process is drying, then measuring water content, grinding using a blender, sifting using a mesh 50 sieve, then a protein analysis is performed. The parameters observed in this research are moisture content, protein and color250 gram samples of wet innards can produce the average weight of chicken offal flour at all drying temperatures of 30.17 grams and can produce a yield value of 12.06%. The optimum temperature needed for the chicken offal drying process is at a temperature of 90 C with the old drying for 12 hours. The type of chicken innards (intestines, liver and gizzard) does not affect the water content in the end also protein but affects the color of chicken innards. The highest protein innards in the temperature of 90 C, has a percentage of protein in the intestines of 69.8%, liver 70.1%, and angizzard of 71.6%. Keywords: Chicken Innards, Color, Offal Flour, Protein, Temperature.

Co-Authors Adipa, Rakha Adyani, Made Ninta Agus Haryanto Agustin, Churia Camelia Ahmad Tusi Amanullah, Deo Arif AMIR HAMIDY Andrea, Nabila Anggraini, Nurvita Anggraini, Serly Annisa Fitriani, Annisa Anwar, Syafina Apriyatama, Muhammad Ivanka Budianto Lanya Cicih Sugianti Dewi Ayu Nur Wulandari Dicky Harwanto Diding Suhandy Dwi Dian Novita Dzafitri, Rizka Elhamida Rezkia Amien Erlangga Erlangga Fadila, Nabila Dea Faizah, Intan Nurul Faridah, Adinda Fitri Nur Fatiha, Syalysia Luna Febryan Kusuma Wisnu Fembriarti Erry Prasmatiwi Fil'aini, Raizummi Fil’aini, Raizummi GP, Muhammad Wahyudi Hidayaturahmah, Rizky Hindyana, Daffa Aqilla INDAH PUSPITASARI Indriyani, Yaktiworo intan kusuma wardani Ivayani, Ivayani June Ekawati Khasanah, Zahrotun khusnul khotimah Kiromah, Isrofiatul Kuncoro, Sapto Kurnia, Berti Kurniawan, Ahmad Ridho Legowo, Rizky Lestari Wibowo Linasari, Linasari Marcus, Patrice Kevin Mareli Telaumbanua Margareta Rahayuningsih Nugroho Edi K Marviana, Dita Muhammad Amin Muharatulloh, Edshafa Nisa, Navira Aura Permana, Adinda Ayisyahni Permata, Suci Indah Permatasari, Dea Pirnando, Heri Podojoyo, Podojoyo Prehatiningsih, Febry Dwi Purba, Rio Edy Saputra Putri, Cahyani Cahyanti Putri, Suci Ananda Rahmah, Fadhlilla Monica Ramdhani, Adean Naufal Ratna Puspita, Ratna Refsya Azanti Putri Rosadi, Irfan Rotua, Manuntun Rusdi Evizal Safitri , Regif Desty Safitri, Regif Desty Salvana, Alsa Diva Sandi Asmara Setiawan, Edo Setiawan, Wahyu Hendi Sifana, Afiqa Najla Sinaga, Intan Kusuma Wardani Sinaga, Sinaga Sitepu, Mia Anjelina Siti Suharyatun Sofari, Herdi Sri Waluyo Sugiyanti, Cicih Sunarti Taat Kuspriyono, Taat Tahegga Primananda Alfath Tamrin Tamrin Taqiyyah Tsamarah, Dinda Tengku Riza Zarzani N Triandini, Heryanti Nur Tsamarah, Dinda Taqiyyah Utama, Komang Muliandre Warji Warji Weisdania Sihite, Natasha Windarto, Seto Wulandari, Safira Zikri Fachrul Nurhadi, Zikri Fachrul

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