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Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Published by Universitas Lampung
ISSN : 2302 559X     EISSN : 2549 0818     DOI : -
Core Subject : Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Engineering
Jurnal Teknik Pertanian Lampung or Journal of Agricultural Engineering (JTEP-L) is a peer-reviewed open-access journal. The journal invites scientists and engineers throughout the world to exchange and disseminate theoretical and practice-oriented researches in the whole aspect of Agricultural Enginering including but not limited to Agricultural Mechanization, Irrigation, Soil and Water Engineering, Postharvest Technology, Renewable Energy, Farm Structure, and related fields. The first issue was published in October 2012 by Department of Agricultural Engineering, Faculty of Agriculture, University of Lampung. Jurnal Teknik Pertanian Lampung has ISSN number 2302 - 559X for print edition on October 10, 2012 then 2549 - 0818 for online edition on January 10, 2017. Jurnal Teknik Pertanian Lampung is issued periodically four times a year in March, June, September, and December. Jurnal Teknik Pertanian Lampung has been indexed by Google Scholar, Crossref, Directory Open Access Journals (DOAJ), and CABI. Since Volume 5 Issue 1 (2016) Jurnal Teknik Pertanian Lampung has been accredited as SINTA 3 by Directorate General of Higher Education (DIKTI). Starting Volume 10 Issue 3 (2021) the journal received accreditation SINTA 2.
Arjuna Subject : -
Articles 24 Documents
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Search results for , issue "Vol 12, No 4 (2023): December 2023" : 24 Documents clear
The Characteristics of Biscuit Quality with Coffee (Coffea Arabica L.) Silver Skin Flour Substitution Inawaty Sidabalok; Juni Hasrat Harefa; Asnurita Asnurita; Yonny Arita Tahir; Afrida Afrida
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 4 (2023): December 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i4.937-947

Abstract

Coffee silver skin flour can be effortlessly converted into various items, and its nutritional quality remains constant. Thus, exploring novel methods of utilizing it could result in sustainable and innovative products with consistent nutritional advantages. This study investigated the impact of using coffee silver skin flour on the quality of biscuits. This study used a completely randomized design (CRD) consisting of 5 levels of treatment and three replications. The percentages of wheat flour substituted with coffee silver skin flour were 0, 20, 40, 60, and 80%. Observation data were analyzed using ANOVA with F test and continued with Duncan's New Multiple Range Test (DNMRT) test at 1% significance level. The result showed that substituting wheat flour with coffee silver skin flour considerably altered the flour's moisture, ash, protein, and fat content. With increasing amounts of coffee silver skin flour, the moisture and ash contents increased, while the protein and fat contents decreased. Biscuits that were most favored by panelists were in treatment A (100% wheat flour with 0% coffee silver skin flour) with moisture, ash, protein, and fat content of 1.31, 0.25, 18.50, and 19.45%, respectively. Biscuits made from coffee silver skin flour meet the quality requirements set by SNI 2973:2011, except for treatment E (0% wheat flour with 100% coffee silver skin flour), as the moisture content exceeds the specified criteria. Keywords: Biscuit quality, Characteristics, Coffee silver skin
Application of Time-of-Flight (ToF) Laser Sensor for Real-Time Cutting Width Monitoring System on Mini Combine Harvester Renny Eka Putri; J P Geraldo; Andasuryani Andasuryani
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 4 (2023): December 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i4.840-851

Abstract

Yield monitoring is a precision farming technology that monitors crop yields in real-time. The cutting width is one of the variables gathered by yield monitoring. The cutting width is measured using the sensor by subtracting the width of the header from a distance reading from the sensor to the rice installed on the left and right sides of the mini combine harvester header. This research aims to design a cutting width measurement system using the VL53L1X ToF sensor on a mini combine harvester. The VL53L1X ToF Sensor is used as a distance sensor, followed by an ESP-32 microcontroller and a WiFi module. These are linked to the database and interpreted into digital form using an I 2 C LCD so that the user may see the results afterward. The accuracy of the two sensors (left and right) is evaluated by comparing distance measurement results on an object with an R 2 value of 1. For static testing on rice plants (Oryza sativa L), ten data collecting variations with three repetitions were conducted, with an average R2 of 0.9975 throughout the three repetitions. The dynamic test system includes an Ublox GPS tracker used to read coordinates for variability mapping of cutting width on ArcGIS application using the kriging method. The kriging result shows five different cutting width classes and the difference in variability in harvesting on the field. Keywords:   Sensor, Mini Combine Harvester, Accuracy, Cutting Width
The Shelf-life, Microbiology Quality, and Characteristic Changes of Probiotic Lactobacillus plantarum Dad-13 Milk Jelly Candy during Storage Rafli Zulfa Kamil; Fida Hasna Fadhila; Angela Dea; Endang Sutriswati Rahayu; Subekti Hartiningsih
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 4 (2023): December 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i4.899-908

Abstract

Probiotics are live microorganisms that, when consumed in sufficient amounts, can provide health benefits to their host. L. plantarum Dad-13 milk jelly candies are non-fermented probiotic products. This study aims to evaluate the changes in the characteristics of probiotic milk jelly candies during storage and their microbiological quality. Characteristics such as pH, water activity (aw), hardness, chewiness, gumminess, brightness, and viability of lactic acid bacteria were analyzed over a period of 4 weeks at two temperatures, namely 4 and 30°C. Sub-lethal injury analysis was conducted to estimate the survival of probiotic cells during the jelly candy manufacturing process. Microbiological quality was assessed through Total Plate Count (TPC), Coliform, Escherichia coli, Salmonella, Mold, and Yeast analyses. The research results showed that the number of probiotic cells experiencing injury was less than 5%. Furthermore, changes in physical characteristics were observed during the 4-week storage period, but the temperature difference only affected pH and aw. The viability of lactic acid bacteria was more stable at a storage temperature of 4°C, and the microbiological quality met the jelly candy standards, except for TPC. Based on the research findings, milk jelly candies can be used as a carrier for probiotic cells as a non-fermented probiotic product innovation, with a recommended storage temperature of 4°C and best consumed within 47 days. Additionally, probiotic milk jelly candies are free from other microbial contamination. Keywords:   Jelly candy, L. plantarum Dad-13, Microbiological quality, Probiotic, Storage
Precafe December 2023 Agus Haryanto
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 4 (2023): December 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i4.%p

Abstract

Page 3 of 3 | Total Record : 24

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