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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmiah Inovasi Journal of Food Engineering
Siti Djamila
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Education Engineering Other

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Perbandingan Mutu Tepung Karagenan Hasil Ekstraksi Metode Pemanas Ohmic Dan Konvensional Iswahyono Iswahyono; Siti Djamila; Amal Bahariawan; Meta Fitri Rizkiana
JOFE : Journal of Food Engineering Vol. 1 No. 1 (2022): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (279.748 KB) | DOI: 10.25047/jofe.v1i1.3070

Abstract

The ohmic technology was applied for the carrageenan extraction process from seaweed (Eucheuma cattoni). The principle of ohmic technology is based on passing an electric current through seaweed and triggering its internal energy. The objectives of this study were to compare two different extraction methods using the ohmic and conventional heaters in terms of the quality of carrageen flour. This study were conducted by two different heating sources during the seaweed extraction process, i.e., ohmic heating and conventional heating from a gas stove. Each method was repeated three times. The extracted filtrates were dried, milled, and sieved using an 80-mesh sieve, then the quality of carrageenan flour was measured. Quality of extracted carrageenan flour using the ohmic and conventional heating methods are: 1) the extraction yield of 45%; 42%, 2) moisture content 10%; 18%, 3) white degree 77.63%; 74.27%, 4) viscosity 6.02 cp; 4.57 cp and 5) gel strength 174 gr / cm2: 159 gr / cm2. The result of statistical analysis between two methods with α 5% showed no significant difference in yield parameters however significantly different for water content, white degree, viscosity, and gel strength. The quality of extracted carrageenan flour of the ohmic heating method was better compared to the conventional heater.
Uji Kinerja Mesin Petik Pucuk Teh (Tea Harvester) Tipe TS120L Pada Lahan Berbukit Dengan Kemiringan 40-60 An’illa Agrissa Nurringge; Iswahyono Iswahyono; Siti Djamila; Amal Bahariawan
JOFE : Journal of Food Engineering Vol. 1 No. 3 (2022): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (464.808 KB) | DOI: 10.25047/jofe.v1i3.3343

Abstract

The quantity and quality of tea products were determined by the activity of harvesting tea leaves. The performance of the picking process was influenced by the characteristics of the tea garden land. PT. Candi Loka has hilly tea gardens with slope variations up to 60o. The purpose of this research is to observe the performance of the tea picking machine TS120L on garden land with a slope of 40-60o. Parameters observed in this activity include data on total picking time, plucking speed, plucking machine width, picking area, weight of plucked tea and fuel usage. The obtained data were analyzed to obtain the value of field capacity, efficiency of plucking performance, fuel consumption and analyzed descriptively. The results showed that the average value of theoretical field capacity ha/hour, average actual field capacity 0,14 ha/hour, average efficiency 73,68 %, average actual material capacity 1347 kg/ha and average fuel consumption 1,3 liter/hour. In general, the hilly land with a slope of 40- 60o decrease the performance of the tea picking machine TS120L
EVALUASI KINERJA HUSKER TIPE DOUBLE PASS KAPASITAS 1000 – 1200 Kg/Jam Adi Chandra Nugraha; Iswahyono Iswahyono; Amal Bahariawan; Siti Djamila
Jurnal Ilmiah Inovasi Vol 22 No 2 (2022): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v22i2.3377

Abstract

Beras merupakan makanan pokok mayoritas penduduk Indonesia. Beras diolah dari padi melalui beberapa tahapan proses mulai dari panen, perontokan, pembersihan, pengeringan, pengupasan kulit gabah, pemolesan dan pengemasan. Pengolahan padi menjadi beras dengan cara mekanis untuk meningkat produksi dan menekan kehilangan hasil. Husker merupakan salah mesin yang digunakan dalam proses pengupasan kulit gabah. Penelitian ini bertujuan untuk mengevaluassi kinerja mesin pengupas gabah double pass kapasitas 1000-1200 kg per jam di   Desa Sonorejo Kecamatan Padangan Kabupaten Bojonegoro. Husker telah dioperasikan selama 5 tahun, apakah kinerja dari mesin masih sesuai standar SNI atau sudah menurun sesuai umur ekonomisnya. Parameter pengamatan penelitian ini meliputi : bobot gabah, lama pengumpanan, bobot dan waktu pengupasan, kualitas beras pecah kulit dan konsumsi bahan bakar. Data yang diperoleh dianalisis untuk mendapatkan nilai kapasitas pengumpanan, kapasitas pengupasan, efisiensi, laju konsumsi bahan bakar dan kualitas gabah pecah kulit hasil pengupasan, selannjutnya dianalisis secara diskriptif. Hasil evaluasi kinerja diperoleh nilai kapasitas pengumpanan 996,4 ±1,5 kg/jam, kapasitas pengupasan 768 ± 20,1 kg/jam, efisiensi 76,1±1,5 %, rendemen 83,3±0,65 dan laju konsumsi bahan bakar 2,07±0,05 l/jam. Persentase beras pecah kulit utuh 74,7±1,26, memenuhi syarat SNI minimal 70%. Hasil evaluasi husker yang diuji masih layak untuk dioperasikan.
Evaluasi Kinerja Generator Microbubble Terhadap Kondisi Nutrisi dan Respon Pertumbuhan Kailan (Brassica Oleraceae) Secara Hidroponik Sistem DFT Di Dalam Greenhouse Habib Ihza Mahendra; Iswahyono Iswahyono; Siti Djamila; Amal Bahariawan; Meta Fitri Rizkiana
JOFE : Journal of Food Engineering Vol. 2 No. 3 (2023): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i3.4140

Abstract

The kailan plant (Brassica oleraceae) has high commercial potential due to its high nutritional content, delicious taste, and high market interest. Kailan could be cultivated through hydroponic planting by utilizing limited land. The DFT hydroponic system is an option due to faster and constant growth, shorter harvest period, and easy maintenance. If the power goes out, the plants can still survive. One of the weaknesses is the limited oxygen availability due to poor circulation. This study aimed to determine the effect of using a microbubble generator to enrich oxygen on nutritional conditions and the growth response of kailan plants compared to plant growth without a microbubble generator. The applied method in this study was to compare nutritional content and plant growth responses between using a microbubble generator and without utilizing a microbubble generator. The results showed that using the microbubble generator affected nutrients' concentration, temperature, and pH and positively impacted plant growth responses: number of leaves, root condition and plant weight at harvest period.
Drying Kinetics of Banana Chips: A Modeling Approach Didik Hermanuadi; Iswahyono Iswahyono; Elly Kurniawati; Siti Djamila; Amal Bahariawan
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 4 (2024): December 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i4.1090-1100

Abstract

The primary goal of this research is to identify and evaluate the most suitable thin-layer drying model to effectively interpret the drying characteristics of banana chips and determine moisture diffusivity at different drying temperatures. The study utilized physiologically mature “kapok” bananas from the local market in Jember Regency. A flash dryer with a 4000-watt electric heating system was used, equipped with a blower for air circulation, an exhaust fan to expel water vapor. The bananas were processed into chips with a thickness of 1 mm. A total of 2000 g of banana chips were dried at constant temperature according to treatment conditions (air velocity 3.2 m/s, drying at temperatures of 60, 70, and 80°C). The study found that higher drying temperatures (80°C) achieved the highest initial drying rate (35.9% in 30 min) compared to 60°C (28.0%) and 70°C (22.0%). However, the drying rate gradually decreased at all temperatures. The drying kinetics of banana chips at 60, 70, and 80°C aligned well with the modified Midilli model. Effective moisture diffusivity values for banana chips at 60, 70, and 80°C were 4.947E-9 m²/s, 5.165(10–9) m²/s, and 5.756(10–9) m²/s, respectively, indicating that drying at 80°C was the most effective. The effective moisture diffusivity value showed a strong correlation with air velocity, drying temperature, material thickness, RH, and specific material attributes. Keywords: Banana, Diffusivity, Drying, Thin layer drying, Modified Midilli Model.
Co-Authors Adi Chandra Nugraha Amal Bahariawan An’illa Agrissa Nurringge Didik Hermanuadi Elly Kurniawati Habib Ihza Mahendra Iswahyono Iswahyono Meta Fitri Rizkiana