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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 1,077 Documents
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Effect of Drying Temperature on Quality of Dried Red Ginger (Zingiber Officinale Var. Rubrum) Addiena Syahvina Nasution; Rokhani Hasbullah; Edy Hartulistiyoso
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 1 (2023): March 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i1.107-117

Abstract

Red ginger is a source of herbal medicines that contain phenolic compounds. The advantage of red ginger as an herbal medicine requires proper handling and treatment so that the phenolic compounds in red ginger are not damaged. Drying is the right method for obtaining red ginger extract. The aims of this study were to investigate the effect of temperature on the proximate composition of dried red ginger and to investigate the suitable temperature for drying red ginger. Red ginger drying was carried out at various temperatures (40, 50, and 60 °C). The simplicia of red ginger was then mashed and sieved. Measurement of the quality of the simplicia included yield, moisture content, ash content, fat content, protein content, crude fiber content, and carbohydrate content. Dried red ginger was observed that all parameters examined were affected by drying at various temperatures except for ash content. The result of drying temperature at 50 °C showed a better quality of dried red ginger based on yield (17,64%), moisture content (6,88%), protein content (1,80%), and crude fiber content (1,86%). Keywords: Drying, Proximate, Red ginger, Simplicia, Yield.
Effects of Temperature during Oil Heat Treatment on the Quality Improvement of Mindi (Melia azedarach) and Sengon (Falcataria moluccana) Woods Shalehudin Denny Ma’ruf; Samsul Bakri; Indra Gumay Febryano; Agus Setiawan; Agus Haryanto; Intan Fajar Suri; Wahyu Hidayat
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 1 (2023): March 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i1.255-267

Abstract

Fast growing wood has high potential in increasing numbers but has a low quality so that it requires modification to improve wood quality. Oil heat treatment (OHT) is one of a wood modification method using vegetable oil as a heat conducting medim. The objective of this study was to analyze the effect of temperature OHT on color change (ΔL*, Δa*, Δb*, and ΔE), physical properties (density, moisture content, water absorption, and weight changes), and the compressive strength of mindi (Melia adezarach) and sengon (Paraserianthes falcataria). OHT was conducted using 2 hours duration on temperature 180C, 200C, 220C, and 240C. The results showed that the effect of temperature on wood color inflicted an increase in the values of ΔL*, Δa*,Δb*, and ΔE on higher temperature of OHT. The effect of temperature on the physical properties of wood results in an increase on density at certain temperature and wood species as well as decreasing moisture content, water absorption, and weight changes of wood on higher temperature of OHT. The effect of temperature on mechanical properties of wood results in increasing compressive strength at certain temperatures and types of wood, but there is decrease compressive strength in the higher temperature of OHT.Keywords:   Color change, oil hot treatment, mechanical properties, physical properties
Effect of Magnetic Field on the Flame Characteristics of Droplet Combustion of Coconut and Palm Oil Dony Perdana; Asrori Asrori; Muhamad Hanifudin; Novembrian Isam Dinata
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 2 (2023): June 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i2.326-337

Abstract

Experimental has been conducted on the effects of variations in the direction of the magnetic fields on flames characteristic of droplets combustion of coconut and palm oils. Two variations of the directions magnetic field N-N and S-N were used in this experiment by placing droplets of vegetable oils on the type K thermocouple between two permanent magnet rods. High-speed camera (120 frame per second) recorded the flames up to extinguished. The result showed that S-N magnetic fields affected on shorter burning time of coconut and palm oil, respectively 670 ms and 871 ms, with the highest temperature of 816.25 oC and 778 oC. The flame height produced by the S-N magnetic field in coconut oil is 34.36 mm shorter, ignitions delay time for all oils has faster than the N-N magnetic field. The strong magnetic field direction increases the oxygen concentrations and fuel molecules around the reaction zone, causing shorter combustion. This combustion produces different flame evolution, shape, height, temperature, and ignition delay times. Keywords: Flames evolution, Flames height, Flames temperature, Ignition delay, Vegetable oils.     
The Composition of the Chemicals, Antioxidants, and Anti-Microbial Agents on the Essential Oil of the Piper Species and Its Potential as A Natural Preservative: A Review Rina Susanti; Sukardi Sukardi
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 2 (2023): June 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i2.312-325

Abstract

The production of safe food with a little to no artificial preservatives is the main and most important challenge for the food manufacturing industry. Increasing demand of using the safe preservatives has pushed the food industry to use the herbal or natural preservatives. The essential oil of the piper species consists of complex compounds like the monoterpene that has a power in the activity of the antioxidant and antibacterial. The object of research is the essential oil of piper species like the Piper nigrum, Piper betle, Piper retrofractum, Piper caninum, and Piper cubeba. The review methodology used in this research is the PRISMA flowchart (2020). PRISMA aims to identify the quality of papers and transparency of the number of articles. The objective of this research is to summarize the research related to the chemical content of the piper essential oil, the antioxidant and anti-microbe as the potential natural preservatives. The anti-microbe activity on the piper species shows the MIC score ranging from 1.5 to 12.8 mg/mL towards the standard of bacterial preservatives in preventing pathogens in foods. The essential oil of piper species has the higher antioxidant compared to the synthetic ones, like the BHA and BHT that have the score of IC₅₀ <50 mg/mL. The essential oil of piper species has the GRAS certification and “safe” as an additive in foods.  Keywords:  DPPH, Monoterpene, MIC, Sesquiterpene.   
Salibu Rice Cultivation in Tungro Endemis Region Khaerana Hafid; I Nyoman Widiarta; Achmad Gunawan; Arif Muazam
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 2 (2023): June 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i2.338-349

Abstract

Salibu is modified ratoon rice which has advantages in economic and time-saving. Tungro disease is one of probable handicap for salibu to be controlled in their endemic area. Rice virus tungro disease is caused by Rice Tungro Bacilliform Virus (RTBV) and Rice Tungro Spherical Virus (RTSV) which are transmitted by leafhopper. The research goals are to know the growth of leafhopper population and the spread of the tungro disease in salibu and conventional rice farming system as well as their effect on yield. The research was conducted in split plot experiment and designed in a randomized block design. The main plot were 1) salibu system and 2) conventional system (non-salibu). The subplots were   varieties 1) TN1 (sensitive variety), 2) Ciherang (commonly used by the farmer), and 3) Inpari 36 (tungro new resistant variety). The results revealed that the tungro attack rate, dry milled grain yield, and 1000 dry grain weight were significantly higher in conventional cultivation than salibu (P < 0.05). The number of leafhopper populations tended to be higher in salibu system than in conventional system. The number of natural  enemies did not show a particular pattern related to green leafhopper's presence. The Shannon Wiener diversity index for natural enemies ranged from low to medium. Regarding to the results, salibu system is not recommended yet in the tungro endemic areas. Keywords:   Salibu, rice tungro virus disease, green leafhopper, natural  enemies
Response of Growth and Production of Shallot (Allium ascalonicum L.) to Liquid Fertilizer and Cattle Manure Ifan Aulia Candra; Lisdayani Lisdayani; Eri Samah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 2 (2023): June 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i2.268-276

Abstract

The purpose of this research is to improve the physical properties and fertility of soil to improve production of shallot. The research method used is a randomized block factorial design with 3 replication. The first factor was application of liquid fertilizer (N) consisting of 3 levels (N0: 0 cm3/L  water; N1: 1.5 cm3/L  water; N2: 3 cm3/L water). Second factor was cattle manure (A) consisting of 4 levels, namely: A0: 0 g; A1: 40 g cattle manure; A2: 80 g cattle manure; and A3: 120 g cattle manure. The results shown treatment with liquid fertilizer has a significant effect on plant height at weeks after planting (WAP). The study showed that treatment with liquid fertilizer has a significant effect on plant height, tuber weight per clump, and tuber weight per plot, but didn’t not have a significant effect on number of leaves and number of samplings of the shallot plants. Treatment with cattle manure has a significant effect on plant height, tuber weight per clump, tuber weight per plot, and tuber diameter, but does not have a significant effect on number of leaves and number of saplings of the shallot plants. It can be concluded that the higher the application of liquid fertilizer, up to 3 cm3/L , the higher the growth and production of shallot plants, and the higher the application of cattle manure, up to 120 g/plot the higher the growth and production of shallot plants. Keywords:  Plant height, Shallot, Soil Fertility, Tuber weight, Tuber size.
Cover Vol 12 no.2 June 2023 Agus Haryanto
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 2 (2023): June 2023
Publisher : The University of Lampung

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

Abstract

Groundwater Potential Zone Classification Using Geospatial Approach Afik Hardanto; Asna Mustofa; Ardiansyah Ardiansyah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 2 (2023): June 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i2.288-301

Abstract

Groundwater is an important process in the watershed hydrological system. Serayu watershed, the largest in Central Java Province, has bio-physic spatial variability that influences groundwater recharging. The aim is to derive the groundwater potential zone of the Serayu watershed. Five thematic maps used and applied for groundwater potential analysis, were lithology, land use land cover, lineament density, drainage density, and slope gradient. Distribution of Lithology data, Digital Elevation Model (DEM), and Landsat 8 image were analyzed to thematic raster with 1 x 1 km resolution. Weighted index was calculated regarding the relation of five influence parameters then were overlaid and calculated by using QGIS-calculator. Groundwater classified into five categories, namely poor, low, moderate, good, and very good. Based on the final groundwater potential map, 0.02% of 3,727 km2 is poor category, however most of Serayu watershed have moderate to good (48.77 and 29.77 %, respectively). The percentage of very good (10.57%) and low (10.87%) classes were rather similar. Spatial variability of groundwater distribution indicates the complex characteristics of the Serayu watershed, so more serious attention from the perspective of research and management of water resources in the future, is needed.    Keywords:  Groundwater, Multi-criteria, QGIS, Recharging, Serayu watershed.  
Quality Characteristics of Sourdough Bread with The Addition of Water Yest and Wheat-Mocaf Flours Combination Intan Nurul Azni; Alberta Teresa Anggi Prabawati; Iman Basriman; Julfi Restu Amelia
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 2 (2023): June 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i2.350-362

Abstract

Sourdough bread embraces health benefits due to the fermentation process carried out in the manufacturing process. The quality of sourdough bread is influenced by the specific microbes (yeast) that develop in the sourdough and the type of flour. The purpose of this study was to determine whether the type of fruit water yeast and the combination of wheat flour and mocaf could affect the quality of sourdough bread. The research design used was a factorial, completely randomized design with two factors and three replications. Water yeast from apple and salaca fruits as the first factors, and the second factor is a combination of wheat flour and mocaf as much as (100:0), (80:20), and (60:40). Physico-chemical and organoleptic characteristics were observed in the study. ANOVA and DMRT further tests were used for data analysis. Research shows the type of fruit water yeast can affect the moisture and carbohydrate content of sourdough bread. The combination of wheat flour and mocaf has a significant effect on the physical (hardness), chemical (content of water, ash, fat, protein, and carbohydrates), and organoleptic qualities (colour and the hedonic quality of texture) The combination of wheat flour and mocaf as much as 60:40 is a combination that produces sourdough bread of the highest quality. Keywords: Apple, Mocaf, Sourdough, Wheat flour, Zalacca
Application of Chitosan and Citric Acid Coating to Increase The Storage of Marigold Flowers (Tagetes Patula L.) Emmy Darmawati Darmawati; Aulia Indri Shacrudin
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 2 (2023): June 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i2.277-287

Abstract

Marigold is a flower that can be consumed (edible flower) in fresh condition. Marigold flower damage is characterized by withering and changing the color of the petals to brown (browning). Coating treatment combined with citric acid is expected to be one of the solutions to maintain quality and increase the shelf life of Marigold flowers.. This study aims to examine the effect of citric acid treatment and application of coating made from chitosan on changes in the quality of Marigold flowers as fresh edible flowers. The concentrations of chitosan (K) studied were 0.05% and 0.1%; while the concentration of citric acid (A) was 1% and 2%. Citric acid solution is sprayed first. After air dried, the flowers were sprayed with a coating solution and air-dried. All flower samples, both control and treatment, were packaged and stored at 10oC. During storage, respiration rate, moisture content, weight loss and color were measured. Organoleptic test was carried out by 35 panelists with hedonic values 0-5. The best treatment was A2K2 (2% citric acid and 0.1% chitosan) which was still accepted by the panelists (score 3) until the 6th day of storage with a moisture content of 83.04%, weight loss 21.05%, and the value of °hue 79.70°. A2K2 treatment could increase the shelf life of three days longer than the control.    Keywords:  Chitosan, Citric acid, Coating, Edible flower, Marigold flower.  

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