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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 1,078 Documents
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APLIKASI UV SPECTROSCOPY DAN METODE SIMCA UNTUK KLASIFIKASI KOPI LIBERIKA TUNGKAL JAMBI DAN KOPI LIBERIKA PROBOLINGGO Sapto Kuncoro; Meinilwita Yulia; Diding Suhandy
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 1 (2021): Maret
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i1.49-56

Abstract

Tungkal Composite Jambi Liberika Coffee is one of the top qualities of Indonesian coffees that has received a geographic indication certificate (IGs). With its limited production and high prices, currently Tungkal Jambi Liberika coffee is one of the coffees that is prone to being counterfeited. The counterfeiting of Tungkal Jambi Liberika coffee is increasingly difficult to identify, especially in the form of ground roasted coffee. This study evaluated the potential application of UV spectroscopy technology to classify Tungkal Jambi Liberika coffee (with geographic indications) and normal Probolinggo Liberika coffee (non- geographic indications). A total of 120 samples for each Liberika coffee were prepared weighing 1 gram for each sample. Spectra measurements were carried out in the form of a coffee solution. Spectral data were taken using a UV-visible spectrometer with a wavelength interval of 200-400 nm (Genesys™ 10S UV-Vis, Thermo Scientific, USA). By using the average transformed spectra in the 250-350 nm interval, the differences between the two types of Liberika coffee can be clearly seen, especially at some wavelength peaks, namely 270 nm, 300 nm, 315 nm and 346 nm. The classification accuracy obtained for the SIMCA classification is 100% for both Tungkal Jambi Liberika and Probolinggo Liberika coffee. Keywords:   authentication, classification accuracy, Tungkal Jambi Liberika coffee, SIMCA, UV Spectroscopy 
Rancang Bangun Alat Pengasapan Ikan dengan Metode Pengasapan Panas (Hot Smoking) dan Pengasapan Dingin (Cold Smoking) Emai Rizkita Br Karo; Indah Widanarti; Yosefina Mangera
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 4 (2021): Desember
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i4.504-514

Abstract

The purpose of this study was to produce a fish smoking device for hot smoking and cold smoking methods. This study used 3 types of fish, namely paha fish (Leptobrama sp.), stingray (Dasyatis sp.), and tilapia fish (Oreochromis mossambicus), and the fuel used as fuel for smoking is coconut shell. The data measured included smoking room temperature data, fish weight before and after smoking. The data obtained were analyzed descriptively. The results showed that smoking fish using hot smoking and cold smoking methods with specifications, length 50 cm, width 50 cm, overall height 83 cm. This tool consists of three main components, namely, a fumigation chamber which is combined with a hot smoking biomass combustion chamber, a cold smoking biomass combustion chamber and a connecting pipe. The performance test of the tool was carried out by calculating the weight loss of fish during hot smoking and cold smoking. The smoking time used for hot smoking is 2 hours (temperature 50 – 75℃) and cold smoking 4 hours (30 – 45 ℃). The results showed that the highest percentage of weight loss during hot smoking occurred in stingrays on the second shelf, which was 29.25%, while the highest percentage of weight loss during cold smoking occurred in stingrays on the first shelf, which was 23.79%. The weight loss of fish in both hot and cold smoking is strongly influenced by the smoking time, the distance between the smoking rack and the heat source and the type of fish. Keywords : cold, heat, shrinkage, smoking, weight
Penerapan Analisis Runtun Waktu pada Peramalan Penjualan Produk Organik menggunakan Metode Moving Average dan Exponential Smoothing Irfan Ardiansah; Irsyad Fauzi Adiarsa; Selly Harnesa Putri; Totok Pujianto
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 4 (2021): Desember
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i4.548-559

Abstract

The purpose of this study is to answer the problem of procurement of goods and minimize goods reaching expiration due to too long storage time, then as a provider of information about the forecasting system at Warung Sehat 1000 Kebun, then to predict sales of goods at Warung Sehat 1000 Kebun and identify how many goods that have been sold. This research uses a quantitative approach. The data used in this study is sales data for 2 (two) months with 30 lines of data and a total of 3 types of goods studied, namely sales data of pakcoy, cocofresh and free-range chicken eggs. The method used starts from data collection, forecasting calculations, forecasting testing, forecasting selection, and forecasting application. The forecasting methods used are moving average and exponential smoothing, by testing the mean absolute deviation, mean square error, and standard deviation. Forecasting results yielded outputs for pakcoy products as much as 1583.33 grams, for cocofresh products as many as 11 pcs and for chicken eggs as many as 9 pcs. Keywords:  exponential smoothing, forecasting examination, time series data, moving average
Efek Fermentasi Basah Menggunakan Kultur Saccharomyces cerevisiae Terhadap Sifat Kimia dan Sensori Kopi Robusta (Coffea canephora) Dyah Putri Larassati; maria erna kustyawati; dewi sartika; suharyono AS
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 4 (2021): Desember
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i4.449-458

Abstract

High levels of caffeine in Robusta coffee beans can be reduced by Wet coffee fermentation. Saccharomyces cerevisiae an excellent hydrolytic enzyme producer has important role in food fermentation. This study aims to determine the interaction between the addition of Saccharomyces cerevisiae and fermentation time on the chemical and sensory properties of the coffee produced. This research was conducted using a complete randomized block design factorial with two factors. The first factor is was the coffee fermentation time (T) consisting of four levels, 12(T1), 24(T2), 36(T3) and 48(T4) hours. The second factor was the addition of Saccharomyces cerevisiae culture consisting of three levels, without the addition of culture (S0), addition of 1% S. cerevisiae culture (S1), and the addition of 3% S. cerevisiae culture (S2). Further data analysis was done by using the Orthogonal Polynomial test.  The best results in this study was the addition of 1% Saccharomycess cerevisiae and 48 hours of fermentation time producing the ground coffee with a water content of 6.43%, an ash content of 4.49%, a taste score of 3.17 (rather typical of coffee), a score aroma of  2.83 (somewhat typical of coffee), overall acceptance of 3.00 (somewhat typical of coffee), caffeine content of 23463.58 mg / kg and chlorogenic acid of 31769.80 mg. It can be concluded that S.cerevisiae cultured in wet coffee fermentation reduced the caffeine level of Robusta coffee and was a potential culture used for wet coffee fermentation. Keywords: coffee fermentation, fermentation time, Robusta, Saccharomyces cerevisiae
RANCANG BANGUN SISTEM KENDALI AIR IRIGASI MENGGUNAKAN APLIKASI SMARTPHONE BERBASIS MIKROKONTROLER Muhammad Nasarudin; Guyup Mahardhian Dwi Putra; Sirajuddin Haji Abdullah; Diah Ajeng Setiawati
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 9, No 3 (2020): September 2020
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v9i3.248-256

Abstract

Petani selama ini melakukan penyiraman tanamannya dengan cara manual, sehingga mengurangi waktu pekerjaan yang lain. Penelitian ini bertujuan merancang sistem kendali air irigasi menggunakan aplikasi smartphone berbasis mikrokontroler serta mengetahui cara kerja dari sistem kendali air irigasi menggunakan aplikasi smartphone berbasis mikrokontroler. Alat dan bahan penelitian ini adalah mikrokontroler ESP8266-12E, smartphone, Soil moisture sensor yl-69, pompa dan tanah. Metode penelitian ini adalah metode experimental dilakukan percobaan dilapangan dengan melalui beberapa tahap penelitian yaitu persiapan, perancangan, kalibrasi alat, pemasangan instalasi irigasi, uji kerja alat, dan pengamatan. Parameter pada penelitian ini adalah kadar air tanah, nilai adc sensor, kalibrasi sensor, waktu beroperasi, debit air, dan tegangan input dan output. Dari hasil yang di peroleh adalah alat bekerja sesuai yang diperintahkan melalui smartphone. Nilai kadar air tanah semakin lama semakin berkurang dikarenakan suatu proses evaporasi, sehingga hasil nilainya dapat diketahui melalui lcd dan smartphone. Rata- rata saat pengiriman data pada hari pertama dan kedua adalah 4.77 detik dan 4.97 detik. Rata-rata debit yang keluar pada hari pertama dan kedua adalah 6,57 ml/detik dan 6,30 ml/detik. Alat berkerja berdasarkan perubaan kadar air tanah yang ditentukakn nilai setting pointnya, apabila sudah  mencapai <=70% maka secara otomatis alatnya mengirimkan kondisi kadar air tanahnya ke smarphone dan pada smartphone dilakukan tindakkan balik mengirimkan pesan untuk mengaktifkan pompa, kemudian setelah mencapai >=80% maka secara otomatis alatnya mengirimkan kondisi kadar air tanahnya ke smarphone dan pada smartphone dilakukan tindakkan balik mengirimkan pesan untuk menonaktifkan pompa
Penentuan Daya Tampung Sungai Mayang Terhadap Beban Pencemaran Menggunakan Persamaan Streeter-Phelps Sri Wahyuningsih; Elida Novita; Kiki Paradiba
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 4 (2021): Desember
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i4.496-503

Abstract

The Mayang River in Jember Regency has a length of approximately 145.50 km which is the longest river and can irrigate an area of 5,860 hectares. The use of the Mayang River by the community can produce waste, both domestic waste, agricultural waste, and livestock waste. Waste that enters directly into river bodies can cause a decrease in river water quality and can create a pollution load. Therefore, the measurement of the load capacity of the Mayang River was conducted. Mayang River water samples were taken using the grab sampling method, while the river's capacity was determined using the Streeter Phelps method. The results showed that the average value of the Mayang River pollution load was 219,483 kg/day. Some of the parameters used to determine the carrying capacity of the river are the daily deoxygenation rate of 0.137 mg/L and the dailyy reaeration rate of 1.097 mg/L. It has a critical point (tc) of 0.186, a critical distance (Xc) of 4.753 km, and a critical deficit (Dc) of 0.281 mg/L. Based on these parameters, it is concluded that the Mayang River can accommodate a pollution load of 1.5 kg/day and can carry out proper purification. Keywords : grab sampling method, Streeter Phelps, the deoxygenation rate, the reaeration rate
Uji Kinerja Alat Penghancur Kohe Kambing Tipe Basah Aldi Saputra; Budianto Lanya; Siti Suharyatun; Agus Haryanto
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 4 (2021): Desember
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i4.440-448

Abstract

Goat manure is one of the manure which is widely used in agriculture. Due to its hard physical nature, goat manure needs to be crushed before being applied to facilitate the decomposition process. Currently, there is a wet type of goat dung grinder or crusher used by the community. This study aims to test the performance of the goat manure crusher based on the engine rotation speed (rpm). The research was conducted using 3 different rotation speed of the blade shaft, namely 968 rpm, 1208 rpm, 1454 rpm. The experiment parameters included working capacity, fuel consumtion, and degree of crushing. The results showed that the wet type goat manure crusher had the best working capacity at 1208 rpm blade rotation with 255,78 kg/h working capacity, 1.43 lt/h fuel consumption, and 99.3% crushing uniformity. Keywords: manure, rpm, wet goat manure crusher
Cover Volume 10 Nomor 4 Desember 2021 Agus Haryanto
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 4 (2021): Desember
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i4.%p

Abstract

ANALISIS KADAR AFLATOKSIN JAGUNG LOKAL TIMOR PADA PERLAKUAN LAMA PENGERINGAN DENGAN UDARA ALAMIAH Jefrianus Nino; Eduardus Y Neonbeni
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 9, No 4 (2020): Desember 2020
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v9i4.336-342

Abstract

Jagung merupakan salah satu komoditas sumber karbohidrat yang mempunyai masalah pada saat penyimpanan. Masalah yang sering ditemukan yakni kontaminasi aflatoksin yang cukup tinggi. Kontaminasi aflatoksin berupa serangan mikroorganisme, dan jamur. Jagung memiliki kandungan air yang cukup tinggi setelah dipanen. Kontaminasi aflatoksin umumnya disebabkan oleh tingginya kandungan air pada jagung. Hal ini diakibatkan oleh proses penanganan pascapanen yang kurang cepat setelah jagung dipanen. Salah satu cara pencegahan kontaminasi aflatoksin yakni pengeringan. Pengeringan merupakan sebuah proses difusi air dari bahan ke atmosfir untuk mencapai kadar air standar penyimpanan. Dalam proses pengeringan lama waktu pengeringan sangat berpengaruh terhadap banyak jumlah air yang akan diuapkan. Semakin lama waktu pengeringan maka jumlah air yang diuapkan akan semakin lebih banyak sehingga peluang terjadinya kontaminasi aflatoksin semakin kecil. Salah satu metode pengeringan yang digunakan yakni pengeringan dengan memanfaatkan udara alamiah. Pengeringan dengan menggunakan udara alamiah merupakan salah satu alternatif penghematan energi termal. Potensi dari pengeringan alamiah yakni memanfaatkan udara lingkungan yang tersedia gratis, bersifat ramah lingkungan dan murah. Kelemahan dari metode pengeringan tersebut yakni terjadinya fluktuasi suhu akibat cuaca yang tidak menentu. Kondisi tersebut dapat menyebabkan terjadinya kontaminasi aflatoksin pada jagung. Penelitian ini bertujuan untuk mengetahui kadar aflatoksin jagung dari variabel lama waktu pengeringan pada pengeringan menggunakan udara alamiah. Metode penelitian mencakup pengujian pengeringan di lapangan dan dilanjutkan analisis perubahan kadar air, dan analisis kadar aflalatoksin di laboratorium. Berdasarkan hasil penelitian tercatat bahwa dengan kadar air awal 25,93% bb, suhu lingkungan rata-rata 36,77°C, kelembaban lingkungan rata-rata 76,86% mampu menurunkan kadar hingga kadar air akhir 15,12% bb. Hasil analisis aflatoksin variabel lama pengeringan yang digunakan tidak terjadi kontaminasi aflatoksin.
PEMBUATAN PERMEN JAMU CEKOK DAN KARAKTERISTIK YANG DIHASILKAN Sri Hidayati; Fibra Nurainy; Dyah Kusumawardani; Miendiera Sefriadi
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 1 (2021): Maret
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i1.57-63

Abstract

Medicinal herbs are stimulants made from various types of medicinal plants which function to stimulate children's appetite. One of the drawbacks of herbal punching is that it is bitter in taste and the aroma is less favorable so that it takes effort to make herbal punching a preferred product, namely by processing the herbs into candy. The purpose of this study was to obtain the concentration of agar flour as a gelling agent for the best sensory and chemical properties of the herbal squeezed candy. The treatments were gelatin concentrations of 1%, 1.2%, 1.4%, 1.6%, 1.8% and 2%. The study used a Complete Randomized Block Design (CRBD) and further test of the Least Significant Difference. The results showed that the best agar concentration was 1.6% with candy products which had an aroma score of 3.73 (not typical of herbal medicine), a texture score of 4.16 (chewy), a taste score of 3.66 (sweet) and 80. % of children's panelists said they liked it. The herbal medicine jelly candy has water content of 12.61%, reducing sugar of 9.48, ash content of 8.96%. All meet SNI except ash content. Keywords: herbal punching, jelly candy,  jelly flour

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