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Sutarsi, Sutarsi
Fakultas Teknologi Pertanian, Universitas Jember, Jl. Kalimantan I, Kampus Tegal Boto, Jember 68122
Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences

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Engineering Characteristics of Curcuma Flour (Curcuma xanthorrhiza Roxb.) from Convection Drying Abadiyah, Najati; Lestari, Ning Puji; Taruna, Iwan; Purbasari, Dian; Sutarsi, Sutarsi
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 2 (2024): June 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i2.525-535

Abstract

Curcuma is a herbs having a lot of advantages for human health. The fresh rhizome has a lot of disadvantages especially from the volume and low quality. To maintain the quality, curcuma should be processed to curcuma flour. This study was carried out to determine the engineering properties including water content, color, bulk density, water absorption, oil absorption, and angle of repose of curcuma flour ground after convection drying. The research method used in this study was CRD (completely randomized design) with 2 factors, namely drying temperature (40 °C, 50 °C, and 60 °C) and flouring or milling duration (6, 8, and 10 min). Curcuma rhizome was pre-treated with a convection drying. After milling process, the flour was sieved to have particle size of 60 mesh. Statistical analysis included ANOVA (Analysis of Variance), Duncan post-hoc test, and correlation test. The result revealed the curcuma flour has engineering properties including bulk density (0.35 – 0.38 g/ml), water content (7.97% – 11.77%), water absorption (2.78 – 3.79 ml/g), angle of repose (27.99° – 30.44°), color brightness L (67.07 – 71.78), red-green chrome a (7.67 – 8.92), yellow-blue chrome b (51.37 – 55.13), and total color change ∆E (57.42 – 62.12). Keywords:  Convection dryer, Curcuma, Drying, Engineering characteristics, Flour.
Performance Test of Sieving Machine and Physical Characteristics of Corn Grits Production Sutarsi, Sutarsi; Irianto, Ridwan
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 3 (2025): June 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i3.803-811

Abstract

Corn grits can be used as a substitute for rice as a staple food. This is based on the nutritional content of corn grits and also rice is a food ingredient that is dense in energy in its processing. Sieving is an important operating unit in addition to size reduction and cleaning which is intended to obtain a certain particle size in the manufacture of corn grits. The use of a sieving machine in selecting the size of corn grits determines the quality of the product. The size of corn grits also determines the level of public preference. The purpose of this study was to analyze the performance of the sieving machine and the physical quality characteristics of the resulting corn grits. The treatment variables of the study included the machine rotation speed (A) of 240, 320, 520 RPM and the sieving duration (B) of 10, 15, 20 minutes. Data analysis used ANOVA and DMRT Test. The combination of treatments (machine rotation speed and sieving duration) gave a significant difference to the sieving capacity. The treatment of rotation speed of 520 RPM and sieving duration of 20 minutes gave the largest sieving capacity of 94.66 kg/hour, sieving yield of 90%; water content of 13%, angle of repose of 0,62 radian (35,54ᵒ), and size distribution (D) of 1.78 mm. Keywords: Corn grits, Duration, Sieving performance, Physical characteristics, Rotation speed.
Application of Foam Mat Drying Method for the Production of Instant Red Ginger Powder using Microwave Purbasari, Dian; Lestari, Wahyu Winda; Sutarsi, Sutarsi; Lestari, Ning Puji; Taruna, Iwan
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.v13i4.1142-1150

Abstract

Drying red ginger juice into instant powder is done to extend the shelf life of ginger which easily undergoes physical and chemical changes. This research aims to determine the characteristics of red ginger juice powder resulting from the foam mat drying method using a microwave. This research used a Completely Randomized Design method with two factors. Factor I is the microwave oven power (341 W, 364 W, and 466 W). Factor II is the concentration of maltodextrin (10%, 15%, and 20%). Data analysis used a two-way ANOVA test and continued with the DMRT test and scoring test. The results of the powder characteristics produce FM values (5.01 – 5.55); D (0.14 – 0.21 mm); yield (6.70 – 7.11%); powder moisture content (3.26 – 6.37%); brightness level (71.10 – 84.97); redness level (4.14 – 9.13); yellowness level (16.35 – 25.67); water absorption capacity (32.76 – 53.11) and solubility (99.93 – 99.99). Differences in microwave power affect the parameters of degree of fineness (FM), grain size (D), water content, brightness level (L), redness level (a), yellowness level (b), water absorption capacity, and solubility power. Differences in maltodextrin concentration affect the parameters of redness level and solubility. The best combination treatment is 343 W microwave power treatment with a maltodextrin concentration of 20%. Keywords: Drying, Foam mat drying, Microwave, Powder, Red ginger.
PKM MENINGKATKAN KETERAMPILAN SISWA MELALUI PELATIHAN MIKROKONTROLLER NODEMCU ESP8266 DI ERA INDUSTRI 4.0 Risal, Ahmad; Mustamin, Mustamin; Abd Jawad, Yasser; Sutarsi, Sutarsi; Sidik, Darlan
Jurnal Pengabdian Masyarakat Vol. 2 No. 1 (2024): Jurnal Pengabdian Masyarakat (AbdiMas)
Publisher : Jurusan Pendidikan Teknik Elektro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59562/abdimas.v2i1.2863

Abstract

Pelatihan keterampilan mikrokontroler NodeMCU ESP8266 di SMKN 4 Gowa bertujuan untuk meningkatkan keterampilan siswa dalam mengembangkan aplikasi Internet of Things (IoT) di era Industri 4.0. Pelatihan ini melibatkan identifikasi kebutuhan siswa, penyusunan modul pelatihan, dan persiapan instruktur. Selama pelatihan, siswa diberikan pemahaman tentang konsep dasar IoT, penggunaan NodeMCU ESP8266, dan pemrograman menggunakan Arduino IDE. Siswa juga diberi kesempatan untuk melakukan praktik langsung dengan proyek-proyek mini yang melibatkan sensor dan aktuator. Evaluasi dilakukan melalui presentasi proyek oleh siswa, yang dinilai berdasarkan inovasi, fungsionalitas, dan kemampuan presentasi. Hasilnya menunjukkan peningkatan signifikan dalam keterampilan teknis dan pemahaman konsep IoT oleh siswa. Dengan demikian, pelatihan ini berhasil mempersiapkan siswa untuk berkontribusi dalam industri yang semakin terhubung dan terotomatisasi.
Co-Authors Abadiyah, Najati Abd Jawad, Yasser Budi Rahardjo Dian Purbasari Dian Purbasari Febrianti, Alfina Sabrin Eka Gadis Dien Syahda Vi Irianto, Ridwan Iwan Taruna Iwan Taruna Iwan Taruna Iwan Taruna Jihan Hanun Lestari, Ning Puji Lestari, Wahyu Winda Mustamin Mustamin Najati Abadiyah Neti Surami Ning Puji Lestari Ning Puji Lestari Ning Puji Lestari Pudji Hastuti Risal, Ahmad Sidik, Darlan Siswoyo Soekarno Sukrisno Widyotomo Syahda Vi, Gadis Dien