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Febryan Kusuma Wisnu
Jurusan Teknik Pertanian, Fakultas Pertanian, Universitas Lampung
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Social Sciences Veterinary Other

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Mathematical Model of Drying Edamame (Glycine max (L.) Merill) Using Food Dehydrator Technology Based on Multiple Linear Regression (MLR) and Artificial Neural Network (ANN) Rizza Wijaya; Silvia Oktavianur Yudiastuti; Anna Mardhiana Handayani; Elok Kurnia Novita Sari; Tri Wahyu Saputra; Febryan Kusuma Wisnu; Aulia Brilliantina
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 11, No 4 (2022): Desember 2022
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v11i4.589-600

Abstract

Edamame is included in perishable products or products that have a fairly short shelf life if post-harvest processing is not carried out. One of the post-harvest processing methods commonly used by the community is drying. The purpose of this study was to analyze the drying process of edamame related to the MLRL and ANN models. This study used a completely randomized design (CRD) with three variations of air velocity, namely 1 m/s, 3 m/s, and 5 m/s. Data collection was repeated three times every 30 minutes until 330 minutes.  Multiple linear regression (MLR) model training and validation produce accuracy values of 88.03 and 82.23, and the value of R2 of 0.93 and 0.90. While the training and validation of the artificial neural network (ANN) model resulted in accuracy values of 88.34 and 82.15, and R2 values of 0.93 and 0.90. Keywords:    ANN, Drying, Edamame, Food  dehydrator
MATHEMATICAL MODEL OF PHYSICAL PROPERTIES CHANGE OF COCONUT SAP IN THE VACUUM EVAPORATOR Febryan Kusuma Wisnu; Sri Rahayoe; Rizza Wijaya; Mareli Telaumbanua; Agus Haryanto
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 2 (2021): Juni
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i2.252-262

Abstract

The potential of brown sugar as a substitute for granulated sugar is enormous considering the abundant coconut sap production. However, the quantity of brown sugar production through the traditional method is one of the main obstacles. This study used a vacuum evaporator that emphasizes the hygienic and effective mass production of brown sugar. For this reason, it is necessary to approach changes in the physical properties of sap juice during the cooking process. This knowledge is indispensable in the cooking process, which involves the proper evaporation and crystallization of brown sugar. This research is devoted to determining the viscosity, density, and dissolved solids expressed in Brix and proposes a mathematical model to predict the physical properties during the evaporation process of brown sugar as a function of the initial concentration the solution before proceeding to the crystallization process. Results confirm that the prediction model for Brix is Cθ=(Co–Ce)·exp(0.0067·t)+Ce, the model for viscosity µθ=µo·exp(0.011·t), and ρө=(0.44996·t)+ρ0 for the density prediction model. The resulted mathematical model can accurately predict the rate of change in coconut sap's physical properties, indicated by the high coefficient of determination (R2). Keywords : brix, brown sugar, density, vacuum evaporator, viscosity
RANCANG BANGUN SISTEM PEMANTAUAN PARAMETER LINGKUNGAN BERBASIS INTERNET OF THINGS (IoT) DI GUDANG PENYIMPANAN UNTUK PABRIK GULA Mareli Telaumbanua; Eka Yana; Siti Suharyatun; Budianto Lanya; Febryan Kusuma Wisnu; Winda Rahmawati
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 11 No 1 (2023): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (430.071 KB) | DOI: 10.29303/jrpb.v11i1.481

Abstract

Gula merupakan salah satu komoditas kebutuhan pokok. Proses produksi untuk menghasilkan gula di pabrik terdiri dari beberapa tahapan yaitu penggiingan, pemurnian, penguapan, kristalisasi,  pemisahan dan penyelesaian. Setelah itu, gula yang telah dikemas, disimpan dalam gudang sebelum di kirim ke pasar. Kondisi lingkungan gudang penyimpan gula harus sesuai dengan standar. Faktor lingkungan yang tidak sesuai, mampu merusak gula. Beberapa faktor lingkungan penting dalam gudang penyimpanan yaitu suhu, kelembaban, CO2, dan api. Ketersediaan alat ukur portable berbasis internet of things merupakan salah satu bentuk pengawasan keamanan pabrik gula di dalam gudang, sehingga gula yang disimpan tidak menggumpal, meleleh dan menjadi rusak. Tujuan dari penelitian ini adalah untuk membuat alat monitoring gudang pabrik gula menggunakan sistem internet of things (IoT). Alat monitoring ruang yang dibuat terdiri dari komponen utama Wemos D1 R2, sensor MQ-135 untuk deteksi CO2, sensor DHT22 untuk deteksi suhu dan kelembaban dan sensor api. Semua komponen disusun di dalam kotak elektronik berwarna hitam dengan ukuran 15 cm x 9,5 cm x 5 cm. Terdapat 5 alat yang digunakan dalam penelitian ini. Uji kinerja sistem meliputi, tingkat stabilitas, Reliabilitas, respon sistem, akurasi pengiriman data. perhitungan penggunaan daya listrik dan biaya operasional alat diukur dalam penelitian ini. Uji kinerja dilakukan selama 7 hari dengan jarak antar ruang 50-100 meter. Dari hasil uji kinerja, seluruh sistem telah bekerja stabil. Hasil pengujian dengan menggunakan Cronbach Alpha taraf 5% menunjukan alat 1 sampai 5 menghasilkan nilai reliabilitas tinggi. Rerata respon sistem ke 5 alat yaitu 8,28 detik. Rerata akurasi transmisi data dari 5 alat meliputi data suhu adalah 0,00124, kelembaban 0,00434, dan Nilai CO2 adalah 0,00678. Hasil uji kinerja menunjukkan bahwa alat telah bekerja dengan baik sesuai harapan.
Pelatihan Pemanfaatan Bioslurry di Desa Rejomulyo, Kecamatan Jati Agung, Lampung Selatan Mareli Telaumbanua; Febryan Kusuma Wisnu; Siti Suharyatun; Agus Haryanto; Winda Rahmawati; Sri Waluyo
Education Language and Arts (ELA) Vol. 1 No. 1 April (2022): Education, Language, and Arts: Jurnal Pengabdian Kepada Masyarakat
Publisher : Jurusan Pendidikan Bahasa dan Sastra Indonesia, FKIP Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Biogas technology from floating drum-type cow dung made in Rejomulyo village, Jati Agung sub-district, South Lampung, can produce biogas for daily fuel. However, the residual waste or biogas dregs (sludge/bio-slurry) have not been utilized, only disposed of at a waste disposal site. This community service activity aims to increase the added value of biogas waste by utilizing sludge/bio-slurry for organic fertilizer in vegetable cultivation in yards and gardens. The activity was carried out using the extension method for making vegetable cultivation pilot units using sludge/bio-slurry. Furthermore, through Gapoktan and Agricultural Extension as companions, it can be developed in people's homes that have a biogas digester. The conclusion is that cow dung as waste from livestock business has been successfully converted into biogas and slurry. The success of this training is indicated by the high enthusiasm of the participants and the ongoing implementation of liquid fertilizer (bio-slurry).
Pemanfaatan Bonggol Jagung Sebagai Bahan Campuran Pembuatan Paving block Porous Firmansyah Ully Pratama; Winda Rahmawati; Febryan Kusuma Wisnu; Siti Suharyatun
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.v2i3.7891

Abstract

The development needs of the population that continues to increase cause a mismatch in land use. This can make it possible to reduce water catchment areas in any areas with dense building growth. The use of cement in both housing and road construction results in reduced water absorption areas because cement has properties that make it difficult to absorb water, so water will become stagnant. Therefore, a cement substitute is needed to cover the shortage of cement. The addition of corn cobs in the paving block mortar is expected to increase its water absorption without reducing the compressive strength of the paving blocks. This is done to reduce corn cob waste and save on staple food costs. as well as being used as a useful product innovation in reducing corn cob waste. After printing is complete, the porous paving blocks are dried in the sun and conditioned for approximately 21 days, then the porous paving blocks are ready to be tested. The experimental design consisted of 4 treatments, namely C1, C2, C3, and C4. For the density test, values were obtained with an average of 1.327 g/cm3 – 1.628 g/cm3. For the infiltration test, a value of 0.274 mm/s was obtained. Whereas the visible test is obtained with the appropriate form of paving texture obtained on factor C4 because the resulting texture is good and there are no gaps or defects when the paving has been printed. The highest value from the water absorption test occurred in the C4 treatment with a value of 23.91%. The effect of corncob waste on Porous Paving Blocks in this study is that the more corncob waste fiber is used, the more porous paving block cavities will be, and vice versa if using less corncob waste fiber, the pore cavities will be larger. produced on porous paving blocks will be less. Keywords: Corn Cogs,  Paving block Porous.
Analisis Ergonomika Pengoperasian Bagian Pencacah pada Mesin Pencacah Pakan Ternak Multiguna Ayu Anggiana; Siti Suharyatun; Febryan Kusuma Wisnu; Warji Warji
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.v2i3.8037

Abstract

The multi-purpose animal feed chopping machine is one of the feed chopping tools that many farmers use to help speed up the chopping of raw materials that will be used as animal feed. The chopping machine can be operated optimally if the machine is ergonomic so that it is safe and comfortable to operate. This study aims to analyze the ergonomics of a multi-purpose animal feed chopper in terms of anthropometry, operating workload and the level of work fatigue specifically for the chopper. This research uses quantitative methods which are supported by literature studies regarding the design of creating machine dimensions. The parameters in this study are: (1) anthropometric data consisting of Standing Finger Tip Height (TJUB), Standing Vertical Reach (JVB), and Standing Horizontal Reach (JHB); (2) the recommended weight limit that can be lifted by the operator (RWL), and (3) cardiovascular load (CVL). The research results stated that the height of the chopper hopper (100 cm) was classified as ergonomic because it was still between TJUB (66.10 cm) and JVB (183.95 cm). The operator's position from the hopper should not exceed JHB (66.00 cm). The recommended load limit (RWL) is 5.38 kg. Operation of the machine chopper section does not cause work fatigue with an average CVL of 10.71% (≤ 30%). Keywords: Anthropometry, CVL,  Pulse Rate, RWL, Work Fatigue.
Empirical Model for Estimation of Soil Permeability Based on Soil Texture and Porosity Siti Suharyatun; Mareli Telaumbanua; Agus Haryanto; Febryan Kusuma Wisnu; Mayrani Tri Pratiwi
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 3 (2023): September 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i3.533-544

Abstract

Soil permeability is the ability of the soil to pass water or air. Soil permeability is affected by texture, structure, and soil porosity. This study aims to develop a mathematical model to predict the value of soil permeability as a function of the percentage of the constituent fraction of the soil and soil permeability as a function of porosity. The study used soil taken from 7 different locations, with 6 samples for each location, 4 samples for model building and 2 samples for model validation. Parameters observed consisted of the percentage of sand (x1), the percentage of silt (x2), the percentage of clay, (x3), soil porosity (x4) and soil permeability (y). From the analysis, the empirical model obtained is soil permeability as a function of the percentage of constituent fractions of the soil which is expressed by the equation y1=36.796-16.022x2-23.938x3 and soil permeability as a function of porosity is expressed by the equation y2=12+0.65(x4-0.06)-2.92 . The permeability equation as a function of soil constituent fraction (y1) can predict soil permeability with a value of R2 = 0.925 and an RRMSE value of 5.461%, better than the permeability equation as a function of porosity. Keywords:   Empirical model, Multiple linear regression, RRMSE, Soil physical properties, Model validation
The Kinetics of Ethanol Volume Change With Variation of Input Volume and Heating Temperature in The Re-Distillation Process of Glucomannan Extraction Residue Using Batch Distillator Saut Edo Riko Manurung; Rizky Qhasim Pratama; Sri Rahayoe; Joko Nugroho W. K; Febryan Kusuma Wisnu
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 11, No 1 (2022): March
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v11i1.161-173

Abstract

Ethanol is commonly used as a solvent in extracting glucomannan from Porang. However, the extraction process often leaves ethanol. The remaining ethanol can be re-distilled to save the use of it. The remaining ethanol is used in the re-distillation process with input volumes of 50L and 100L with variations in heating temperatures of 80°C, 85°C, and 90°C. This study aimed to analyze the effect of the ethanol input volume and temperature on the output volume of re-distilled ethanol and determine the constant change in volume of re-distilled ethanol using kinetics and Arrhenius equations. The results showed that the input volume and heating temperature variation differed significantly from the ethanol output volume. The k value changes in the ethanol output volume from re-distillation with an input volume of 50L and a temperature variation of 80°C, 85°C, and 90°C respectively were 0.0016, 0.0023, and 0.0027 L/min, while the input volume of 100L was 0.0009, 0.001, and 0.0014 L/min. The results of the k value as a function of temperature using the Arrhenius equation showed that the re-distillation process with an input volume of 50L and 100L produces activation energy (Ea) of 55.83 kJ/mol and 46.94 kJ/mol, while the collision frequency value (A) of 3.03x105/min and 7.7x103/min.Keywords: Distillation, ethanol, glucomannan, arrhenius model, re-distillation
TEKNIK PENGAWETAN TELUR DENGAN MENGGUNAKAN LARUTAN PANDAN (Pandanus amaryllifolius), SEREH (Cymbopogon citratus) DAN JERUK PURUT (Cytrus Hystrix) Wisnu, Febryan Kusuma; Sinuraya, Eden Ericson; Saputri, Kade Wahyu; Nur'aini, Nur'aini
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.v8i1.16727

Abstract

Kualitas telur ayam ras akan mengalami penurunan selama penyimpanan. Teknik pengawetan telur diperlukan untuk mempertahankan kualitas dan memperpanjang daya simpan. Pelapisan kerabang telur menggunakan bahan alami dengan kandungan antibakteri dan antioksidan menjadi salah satu solusi pengawetan telur secara sederhana. Penelitian ini bertujuan untuk mengevaluasi pengaruh pelapisan kerabang telur menggunakan larutan bahan alami selama penyimpanan dingin terhadap nilai Haugh Unit, pH putih telur, dan pH kuning telur. Metode penelitian menggunakan Rancangan Acak Lengkap dengan 3 kali ulangan. Perlakuan pelapisan kerabang telur terdiri dari 4 taraf yaitu kontrol, larutan sereh, larutan daun jeruk purut dan larutan daun pandan. Telur ayam ras akan disimpan selama 30 hari. Data pengamatan diambil setiap 10 hari sekali. Data dianalisis menggunakan ANOVA satu arah dengan uji lanjut Tukey pada taraf signifikansi 0,05. Hasil penelitian menunjukkan bahwa teknik pelapisan kerabang telur menggunakan bahan alami selama penyimpanan dingin mampu mempertahankan kualitas telur ayam ras selama 30 hari dibandingkan perlakuan kontrol pada suhu ruang. Larutan sereh menjadi bahan herbal terbaik dengan menghasilkan nilai Haugh Unit 83,66 (grade AA), nilai pH putih 8,72 dan nilai pH kuning telur 6,67. Simpulan dari penelitian ini adalah pelapisan kerabang telur dengan larutan sereh dapat mempertahankan kualitas telur paling baik selama penyimpanan dingin 30 hari.
Kajian Ergonomika Terhadap Penggunaan Mesin Penggoreng Vacuum Ramadhanti, Annisa Suci; Wisnu, Febryan Kusuma; Suharyatun, Siti; Warji, Warji
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.v2i4.8474

Abstract

Agricultural machine tools with technology can help processes in agriculture so that time is more effective, cost-effective and improves the quality or quality of plants or products, such as vacuum frying which is used to fry fruit chips that are susceptible to hot temperatures so that the taste of fruit chips from vacuum frying will be similar to the original fruit. The use of agricultural tools and machines cannot be separated from K3 and ergonomics. Therefore this research was conducted for the ergonomics of a vacuum fryer in terms of anthropometry, recommended workload, work fatigue, and the physical work environment. This study used a quantitative method supported by literature studies on the ergonomic dimensions of a vacuum fryer or in accordance with the size of the human body. The results showed that the ergonomic dimensions of the tool corresponded to the dimensions of the operator's body in the form of control box height, stove height, frying tube cover height, pressure output height, pressure regulator height, and stirrer lever. The level of operator fatigue is classified as ergonomic because the CVL (Cardiovascular Load) percentage obtained is ≤ 30% so that fatigue does not occur in operating the tool. The recommended workload is classified as ergonomic because the actual load lifted is lower than the RWL calculation results. The temperature measurement is not ergonomic because the temperature exceeds the NAV, while the lighting is classified as ergonomic because it has exceeded the minimum standard value for lighting and the noise measurement is classified as ergonomic because it does not exceed 88 dBA. In operating a vacuum fryer, it can be done in the morning or there is a work station repair so that glare does not occur when using the machine, and when using it, it must be equipped with personal protective equipment (PPE). Keywords: Anthropometry, Ergonomic, Vacuum Fryer
Co-Authors Agus Haryanto Agus Haryanto Agus Haryanto Anna Mardiana Handayani Ayu Anggiana Brilliantina, Aulia Budianto Lanya Budianto Lanya Cicih Sugianti Dwi Dian Novita Eka Yana Elhamida Rezkia Amien Elok Kurnia Novita Sari Fil'aini, Raizummi Fil’aini, Raizummi Firmansyah Ully Pratama Intan Nuraini Joko Nugroho W. K Kade Wahyu Saputri khusnul khotimah Kurniawan, Ahmad Ridho Marcus, Patrice Kevin Mareli Telaumbanua Mareli Telaumbanua Mayrani Tri Pratiwi Nuraini Purnomo, Cahyo Eko Ramadhanti, Annisa Suci Ridwan, Ridwan Rizky Qhasim Pratama Rizza Wijaya Sandi Asmara Saut Edo Riko Manurung Setiawan, Wahyu Hendi Silvia Oktavia Nur Yudiastuti Sinuraya, Eden Ericson Siti Suharyatun Siti Suharyatun Sri Rahayoe Sri Waluyo Tenaumbanua, Mareli Tri Wahyu Saputra Warji Warji Winda Rahmawati Winda Rahmawati Winda Rahmawati Winda Rahmawati