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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

STUDI PENGGUNAAN UV-VIS SPECTROSCOPY DAN KEMOMETRIKA UNTUK MENGIDENTIFIKASI PEMALSUAN KOPI ARABIKA DAN ROBUSTA SECARA CEPAT Meinilwita Yulia; Riri Iriani; Diding Suhandy; Sri Waluyo; Cicih Sugianti
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 6, No 1 (2017)
Publisher : The University of Lampung

There are two popular coffees in Indonesia, namely Arabica and Robusta coffees. Arabica coffee has a better quality than Robusta do. This research aimed to identify the purity of Arabica coffee; and Robusta as mixture ingredient, by using technology of UV-Vis spectroscopy and multivariate analysis, with a method of soft independent modelling of class analogy (SIMCA) and principal component analysis (PCA). The research was conducted using coffee powder with size 0,297 millimeters (50 mesh).The research used 100 samples; sample 1-50 (1 g of Arabica), sample 51-60 (0,8 g of Arabica and 0,2 of Robusta), sample 61-70 (0,7 g of Arabica and 0,3 g of Robusta), sample 71-80 (0,6 g of Arabica and 0,4 of Robusta) sample 81-90 (0,5 g of Arabica and 0,5 g of Robusta), sample 91-100 (0,4 g of Arabica and 0,6 g of Robusta). The result of classification showed that method of PCA and SIMCA are able to classify the mixture of pure Arabica. PC1 explained 77% various datas, and PC2 explained 10% various datas, whilst from data classification SIMCA obtained the precentage score onaccuracy 56%, sensitivitas 58%, and spesifisitas 0%.Keywords: Arabica coffee, Robusta coffee, PCA, SIMCA, UV-Vis spectroscopy

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

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.

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.

Pendampingan Implementasi Good Manufacturing Practice (GMP) Untuk Produksi Nata De Coco Skala Rumah Tangga Sugianti, Cicih; indriyani, Yaktiworo; Waluyo, Sri; Suharyatun, Siti; Rahmawati, Winda
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 3, No 2 (2024): Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 3 No 2, September 2
Publisher : Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpfp.v3i2.9480

Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kualitas dan keamanan produksi nata de coco melalui implementasi Good Manufacturing Practice (GMP) di komunitas petani dan produsen lokal. Nata de coco merupakan produk berbasis kelapa yang banyak diminati, namun sering kali kualitasnya bervariasi akibat kurangnya standar produksi. Dengan menerapkan GMP, diharapkan dapat dicapai peningkatan mutu produk yang konsisten dan aman untuk dikonsumsi.Program ini melibatkan pelatihan dan pendampingan kepada produsen nata de coco di Kabupaten Lampung Selatan. Materi pelatihan mencakup aspek kebersihan dan sanitasi, kontrol proses produksi, dokumentasi, serta pengawasan mutu. Evaluasi menunjukkan peningkatan yang signifikan dalam hal kebersihan fasilitas, konsistensi produk, dan penerapan praktik produksi yang baik.Hasil implementasi menunjukkan bahwa penerapan GMP berhasil mengurangi risiko kontaminasi dan meningkatkan ketebalan serta tekstur nata de coco. Selain itu, peningkatan sistem dokumentasi dan pelacakan memudahkan pengawasan proses produksi dan penanganan masalah. Kesadaran produsen mengenai pentingnya GMP juga meningkat, yang diharapkan dapat meningkatkan daya saing produk di pasar.

Penggunaan Electrical Impedance Spectroscopy (EIS) untuk Mengidentifikasi Kerusakan Mekanis pada Buah Apel Sugianti, Cicih; Maktub, Zana Azalia
Jurnal Agricultural Biosystem Engineering Vol 3, No 3 (2024): September 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i3.10157

Mechanical damage is a common issue that affects the quality and marketability of apples during postharvest handling and storage. This study aims to identify mechanical damage in apples using Electrical Impedance Spectroscopy (EIS) as a non-destructive evaluation method. EIS measurements were conducted to analyze the electrical properties of both damaged and intact apples. Results showed that damaged apples exhibited lower extracellular resistance (7.8 kΩ) compared to intact apples (44.67 kΩ), indicating increased electrolyte leakage due to cell membrane disruption. Cole-Cole plot analysis further revealed significant differences in the impedance characteristics of apples, reflecting the extent of tissue damage. These findings demonstrate that EIS effectively detects mechanical damage by assessing changes in cellular integrity. The method provides a rapid, accurate, and non-invasive approach for quality control in apple handling and storage processes. Keywords: Apple, Cell Membrane Integrity, Extracellular Resistance, Electrical Impedance Spectroscopy (EIS), Mechanical Damage.

Pemanfaatan Limbah Serat Kelapa Sebagai Bahan Tambahan Pembuatan Paving Block Rahmawati, Winda; Marcus, Patrice Kevin; Wisnu, Febryan Kusuma; Haryanto, Agus; Telaumbanua, Mareli; Sugianti, Cicih
Jurnal Agricultural Biosystem Engineering Vol 3, No 3 (2024): September 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i3.10161

Indonesia is one of the largest coconut producing countries in the world, Lampung Province itself has a coconut plantation area of 91.8 thousand hectares with a production of 81.9 thousand tons in 2021. One alternative of the uses of coconut fiber is as a mixing material for porous paving blocks. This study aims to make porous paving blocks with additional coconut fiber and to determine the physical characteristics of paving blocks with a mixture of coconut fiber. This study used a completely randomized design consisting of 4 treatments and 5 replications with a sample size of 40 pieces divided into destructive and non-destructive tests. The method of making paving blocks in the study was that the fiber was mixed with a mixture of cement and sand, then molded and conditioned for 28 days. The tests carried out were visual tests, water absorption tests, infiltration tests, density tests and compressive strength tests. The results of the study showed that the addition of coconut fiber to the paving block mixture affected the results of the test of the characteristics of porous paving blocks) Keywords: Coconut Fiber, Deformation, Ductile, Infiltration, Pore Space.

Pengaruh Lama Fermentasi Menggunakan Mikroba Ghalkoff terhadap Perubahan Konsentrasi Kandungan Kafein Kopi Robusta Organik Kabupaten Lampung Barat Wijaya, Riky Yan; Tamrin, Tamrin; Sugianti, Cicih
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.v2i3.7892

Coffee is a beverage ingredient not only famous in Indonesia but also famous throughout the world. Caffeine is the most important compound found in coffee, caffeine functions as an element of taste and aroma in coffee beans. Excessive acid and caffeine content in coffee can have an impact on health. This study aims to determine the effect of fermentation time using microbial Ghalkoff on changes in concentration of caffeine, protein and acidity content in organic robusta coffee without reducing the taste of coffee. This research was conducted from July to August 2018 at PT. Ghaly Roelies Indonesia, Kecamatan Kemiling, Bandar Lampung. This study uses a laboratory and Kruskal-Wallis test Non-parametric statistical test based on questionnaire test on the level of preference. The results showed the effect of changes in the concentration of caffeine, protein and acidity levels in organic robusta coffee with control of the initial data resulting in a decrease in the concentration of caffeine by 27%. While the results of the N-Rank organoleptic test with Kruskal-WallisTest showed that administering long-acting organic coffee fermentation using microbial ghalkoff can increase the preference for coffee flavor, aroma and color. Keywords: Caffeine, Fermentation, Kruskal-Wallis Test, Organic Robusta Coffee.

Pengaruh Variasi Persentase Campuran Arang Tempurung Kelapa dengan Batubara dalam Pembuatan Briket Biocoal Terhadap Sifat Fisik dan Laju Pembakaran Maktub, Zana Azalia; Sugianti, Cicih; Wibowo, Sasongko Aji
Jurnal Agricultural Biosystem Engineering Vol 3, No 4 (2024): Desember 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i4.10175

This study aims to examine the effect of varying percentages of coconut shell charcoal mixed with coal on the physical properties and combustion rate of biocoal briquettes. The briquettes were made with four variations of coconut shell charcoal percentages: 16%, 31.9%, 47.7%, and 63.7%. The results revealed that briquette density tended to decrease with an increasing percentage of coconut shell charcoal, except for the 63.7% mixture, which showed an anomaly with higher density. Mechanical strength, including tensile and compressive strength, decreased as biomass increased due to the weaker mechanical properties of coconut shell charcoal compared to coal. The combustion rate decreased with higher biomass percentages, with longer combustion times for higher biomass content due to the higher calorific value of coconut shell charcoal. Biocoal briquettes demonstrated better combustion efficiency than regular briquettes but were still inferior to super briquettes and pure coal briquettes. This study highlights the potential of biomass-coal mixtures as an alternative, environmentally friendly, and efficient energy source. Keywords: Biocoal Briquettes, Coal, Coconut Shell Charcoal, Combustion Rate. Density.

Pendampingan Implementasi Good Manufacturing Practice (GMP) Untuk Produksi Nata De Coco Skala Rumah Tangga Sugianti, Cicih; indriyani, Yaktiworo; Waluyo, Sri; Suharyatun, Siti; Rahmawati, Winda
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol. 3 No. 2 (2024): Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 3 No 2, September
Publisher : Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpfp.v3i2.9480

Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kualitas dan keamanan produksi nata de coco melalui implementasi Good Manufacturing Practice (GMP) di komunitas petani dan produsen lokal. Nata de coco merupakan produk berbasis kelapa yang banyak diminati, namun sering kali kualitasnya bervariasi akibat kurangnya standar produksi. Dengan menerapkan GMP, diharapkan dapat dicapai peningkatan mutu produk yang konsisten dan aman untuk dikonsumsi.Program ini melibatkan pelatihan dan pendampingan kepada produsen nata de coco di Kabupaten Lampung Selatan. Materi pelatihan mencakup aspek kebersihan dan sanitasi, kontrol proses produksi, dokumentasi, serta pengawasan mutu. Evaluasi menunjukkan peningkatan yang signifikan dalam hal kebersihan fasilitas, konsistensi produk, dan penerapan praktik produksi yang baik.Hasil implementasi menunjukkan bahwa penerapan GMP berhasil mengurangi risiko kontaminasi dan meningkatkan ketebalan serta tekstur nata de coco. Selain itu, peningkatan sistem dokumentasi dan pelacakan memudahkan pengawasan proses produksi dan penanganan masalah. Kesadaran produsen mengenai pentingnya GMP juga meningkat, yang diharapkan dapat meningkatkan daya saing produk di pasar.

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