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All Journal Jurnal Rekayasa Pangan dan Pertanian Jurnal Keteknikan Pertanian Jurnal Celtic agriTECH Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Aquasains : Jurnal Ilmu Perikanan dan Sumberdaya Perairan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) e-Jurnal Rekayasa dan Teknologi Budidaya Perairan Batoboh : Jurnal Pengabdian Pada Masyarakat Riau Journal of Empowerment Jurnal Abdi Insani Indonesian Journal of Engagement, Community Services, Empowerment and Development (IJECSED) Jurnal Profesi Insinyur Universitas Lampung Transformasi Jurnal Puruhita Jurnal Agricultural Biosystem Engineering Jurnal Rekayasa Lampung (JRL) Seminar Nasional Insinyur Profesional (SNIP) Jurnal Pengabdian Pada Masyarakat Jurnal Pengabdian Masyarakat Bangsa Journal of Entrepreneur, Business and Management Metathesis: Journal of English Language, Literature, and Teaching Jurnal Pengabdian Masyarakat Nasional Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Language Circle : Journal of Language and Literature JPM (Jurnal Pengabdian Masyarakat) Ruwa Jurai
Sri Waluyo
Jurusan Teknik Pertanian Fakultas Pertanian Universitas Lampung Jl. Prof. Dr. Sumantri Brojonegoro No. 1, Bandar Lampung 35145
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Journal : Jurnal Agricultural Biosystem Engineering

 1 
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.
Pengaruh Fermentasi Biji Kakao (Theobroma cacao L.) Terhadap Karakteristik Pengeringan Ansori, Ardy Setya; Waluyo, Sri; Haryanto, Agus; Tamrin, Tamrin
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.v1i1.5800

Abstract

This research aims to analyze the effect of fermented cocoa beans on drying characteristics.  This research was conducted to examine the drying characteristics of unfermented cocoa beans and fermented cocoa beans.  Fermented cocoa was resulted from two difference levels of yeast as fermentation starter: 3 grams of yeast / 5 kilograms of cocoa and 5 grams of yeast / 5 kilograms of cocoa. As a control, unfermented cocoa beans were also done.  The fermentation chambers were designed with variations in the number of 10, 20 and 30 holes and 12 mm diameters.  The drying cocoa beans were set at a fixed temperature (60 ° C) and drying air velocity of 3.0 km / hour and the power used was 11.34 watts. The results showed that the use of yeast has significant effect on the quality of the dryed cocoa beans using LSD test at  a value of 5%.  Fermented cocoa using 3 grams yeast as starter and 10-holes chamber showed a better drying performances (moisture content and shrinkage).
Prediksi Umur Simpan Keripik Jamur Tiram (Pleurotus ostreatus) dalam Kemasan Plastik Polipropilen Waluyo, Sri; Damayanti, Eko Regita; Tamrin, Tamrin; Kuncoro, Sapto
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/jabe.v2i1.6714

Abstract

Mushrooms are one of the most popular foods in Indonesia because of their high nutritional value. The form of processed food that currently has a good market share is snack food chips. This study aimed to calculate the value of the water absorption constant (k) and to predict the shelf life of oyster mushroom chips in polypropylene (PP) plastics at 0.03 mm, 0.05 mm, and 0.07 mm thickness, and stored at the storage room humidity (RH) variations of NaNO2 (63%), NaCl (75%), and KCl (84%). This study was repeated three times, resulting in a total of 12 units. The results of this study showed that the higher the RH at storage and the thinner the thickness of the packaging, the higher the water content by weight (Me) of the material and the greater the contents value of its water absorption rate. Under these conditions, the shorter the shelf life of the fungal chips. The values of Me and the constant k on the variation of packaging thickness and RH range respectively from 11.5 to 26.5 and 0.05 to 0.17. The oyster mushroom chips have a shelf life of up to 17 days at a storage RH of 63% and are packaged in 0.07 mm thick PP plastic. Keywords: Mushrooms, Polypropylene Plastic, and the Water Absorption Constant (k).
Co-Authors Abda Abda Agus Haryanto Agus Haryanto Agus Setiawan Aidil Fitriansyah Aleksander Purba Alvin Restian Ambarwati, Yuli Anak Agung Gede Sugianthara Andrie Septiawan Anisa Narullita Ansori, Ardy Setya Aris Candra Prihantoro Arivina Ratih Yulihar Taher Astri Magdalena Astrid Wulandari Atmaningsih, Tri Atsani Wulansari Aziza Putri Utami Budianto Lanya Cicih Sugianti Damayanti, Eko Regita Diding Suhandy Dwi Dian Novita Dwi Nugroho Eddy Ristanto Erlina Erlina Esti Harpeni Fatkhurrochman, Fatkhurrochman Fauzan . Fipit Novi Handayani Fitria Saftarina Gusri Akhyar Ibrahim handayani, riska dwi Herry Wardono Hilmans Oktaviansyah Ihsanti Dwi Rahayu Ika Kustiani Ina Sholihah Widiati, Ina Sholihah Indriyani, Yaktiworo Irza Sukma Irza Sukmana Kapti Kapti, Kapti Kuncoro, Sapto Kusumiyati Lina Marlina Malyan Afri Arlita Mareli Telaumbanua Maria Erna Kustyawati Maria Erna Kustyawati Mayasari, Diana Meinilwita Yulia Meinilwita Yulia Moneyzar Usman Muhammad Abdul Muin Nanik Agustina Nikita Permatahati Notiragayu, Notiragayu Novalia Novalia Novi Apratiwi Novita Carolia Nur Efendi NUR EFENDI Nyi Ayu Ika Pratiwi Oktarina, Rasmi Zakiah Pangestu, Retama Agung Rahmat Ibnu Mas'ud Rara Diantari Ratih Laily Nurjanah Ribut Eko Wahyono RIBUT SUGIHARTO Rico Wahyu Prabowo Riri Iriani S, Johns Fatriyadi Sapto Kuncoro Sari Anton Siti Suharyatun Siti Suharyatun, Siti Sri Setyani, Sri Suci Ristiyana Sugeng Triyono Suharno Suharno Supono Supono SYAIFUL BAHRI Syaiful Bahri Syihabudin, Syihabudin Tamrin Tamrin Tamrin, Tamrin Tiara Nirmala Tohari Tohari Tri Wahyu Saputra Tri Yusnanto Utama, WInda Trijayanti Wahyu Priyoatmoko Wardiyanto Wardiyanto Warji Warji Winda Rahmawati Winda Rahmawati Yadi Sudirman Yuanita Kusuma Pratiwi Yudha Trinoegraha Adiputra Yul Martin Yuli Ambarwati Yulia, Meinilwita