cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota bandar lampung,
Lampung
INDONESIA
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
 75   76   77   78   79 
Response of Growth and Seed Yield of Mung Bean (Vigna radiata L.) to Chicken Manure and Banana Hump Liquid Organic Fertilizer Application Kurniasari, Leli; Anggriawan, Feri; Lestari, Sri Ayu Dwi; Sulistyo, Nanti Bambang Eko; Syahban, Rahmat Ali; Rahayu, Sri
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.147-154

Abstract

Mung bean is highly important legume crop in Indonesia. Attempts to improve the yield and quality of mung bean seeds can be done through improving the planting media by adding organic fertilizer. The objective of this study was to determine the response of growth and seeds production of mung bean due to chicken manure and banana hump organic fertilizer. The research was performed in the greenhouse at the Balai Pengujian Standar Instrumen Tanaman Aneka Kacang (BSIPTAKA), Muneng Probolinggo. This study was structured in a factorial block design with three replications executed randomly. The first factor was doses of CM consisting of 0, 8.3, 16.7, and 25 ton/ha. The second factor was concentrations of banana hump liquid organic fertilizer (LOF) consisting of 0, 10, 20, and 30 ml/L. The result showed that doses of CM had a significant effect on plant height at 10 DAP, seed weight per plant, and seed yield. The interaction between CM doses and banana hump LOF was able to increase leaf chlorophyll index at 30 DAP. Combination of 16.7 ton/ha CM and 20 ml/L banana hump LOF produced the highest average chlorophyll index of 55.07 CCI. Keywords: Chlorophyll index, Manure, Mung bean, Organic fertilizer, Seed.
Evaluation of Breaking and Deshelling Machine of Roasted Cocoa Beans Soekarno, Siswoyo; Firmansyah, Ilham; Firmanto, Hendy; Harsono, Soni Sisbudi
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.213-222

Abstract

The manual cracking and separation of cocoa beans' husk result in low working productivity, a high percentage of broken beans, and the difficulty of separating cocoa nibs from the husk. This poses a challenge for both farmers and industrial players in cocoa bean management, leading to the development of a cocoa bean dehusking machine (desheller). This study was conducted to analyze the performance of the cocoa bean dehusking machine. The research involved motor speeds of 500, 700, and 900 rpm, combined with roasted cocoa bean grades AA, A, and B. The observed parameters included working capacity, yield, nib percentage, percentage of husk adhering to nibs, power transmission efficiency, and power requirements. The working capacity of the cocoa bean deshelling machine ranged from 17,413 to 41,481 kg/h, with yields between 73.83% and 80.83%. The nib percentage varied from 92.13% to 98.61%, while the percentage of husk adhering to nibs ranged from 1.08% to 6.92%. Power transmission efficiency was between 92.24% and 94.14%, and power requirements ranged from 601.33 to 645.33 watts. The best treatment in this study was found at a motor speed of 900 rpm with cocoa bean grade of AA.  Keywords:  Desheller,  Nibs,  Roasted cocoa beans, Shell,  Yield
Study of Distillation Method and Time on the Quality of Basil (Ocimum sanctum L.) Essential Oil Soekarno, Siswoyo; Hernanto, Setyawan Dwi; Purbasari, Dian; Melani, Dewi
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.v13i2.606-614

Abstract

"Basil" or basil has economic value both in fresh form, simplicia and essential oil. This research aims to evaluate the method and duration of distillation in making essential oil from basil. Two distillation methods, namely steam and boil distillation, are carried out with different distillation times (1 hour, 2 hours, and 3 hours). The parameters observed were physical characteristics which included oil volume, yield, pH, distillation rate, color, aroma and spots. The results show that the best distillation process time is 2 h for both distillation methods. Steam distillation for 2 hours produced the best essential oil of 1.1 ml, yield 0.11%, pH 5.78, distillation rate of 0.53 ml/h, pale yellow color, strong aroma, clean spots. Meanwhile, water boiled distillation for 2 h produced 1.2 ml of essential oil, 0.12% yield, pH 6.31, distillation rate of 0.60 ml/h, brown color, weak aroma, very spotty. Distillation of basil leaf essential oil using the steam method for 2 h was determined as the best treatment based on the highest essential oil yield, smallest pH, highest distillation rate, clearest color, most distinctive aroma, and cleanest stain. Keywords: Aroma, Basil leaves, Essential oil, Steam distillation, Yield.
Classification of Banana Types Based on The Geometrical Attributes using Artificial Neural Network Method Waluyo, Sri; Pangestu, Retama Agung; Warji, Warji; Saputra, Tri Wahyu
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.223-231

Abstract

Banana (Musa paradisiaca) is one of the important horticultural commodities. This study aims to measure the physical and geometrical parameters of three different bananas (Muli, Ambon, and Kepok) and to develop prediction equations using an Artificial Neural Network (ANN) model. In this study the backpropagation ANN model with supervised learning method was used. The ANN model had one output node, two hidden layers, and network architecture of 8 inputs, namely fruit weight and volume, projected area and roundness of the fruit, cross section, peel color, and geometric mean fruit cross section diameter. The data for building the model and testing the model were respectively 70% and 30% of the 150 data number in total. The results showed that the best ANN model structure for estimating Muli, Ambon and Kepok bananas was purelin-logsig-logsig with an RMSE value of 0.0077 and an R2 of 0.9999. This shows that the ANN model is highly robust to predict the banana types. Using the built model, the accuracy of the prediction results is 100%.  Keywords:  Artificial Neural Network,  Banana fruits,  Geometry attribute. 
Combination of Osmotic Dehydration and Further Drying to Improve the Quality of Dried Carrots Ranti, Ranti -; Nelwan, Leopold Oscar; Darmawati, Emmy -
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.232-241

Abstract

The food industry needs carrots as a processed product for dry products using drying technology to maintain product quality. The aim of the research was to examine the effect of osmotic dehydration temperature with ternary solution on the quality of carrots. The treatments studied were osmotic media temperatures of 25°C and 50°C combined with oven drying and infrared until the water content reached ±10%. Parameters measured after osmotic dehydration were loss of water and increase in solids, quality parameters after further drying were water content and post-storage quality parameters were carotenoids and rehydration test. The dehydration treatment resulted in a reduction of water of 27.25%-44.24% and addition of solids of 15.37%- 18.31%. The initial water content of carrots before osmotic treatment was 90%, the water content after osmotic at 25°C was 65.72% and 50°C was 63.29%. Combination of osmotic with oven requires 22-24 hours of drying time while infrared requires 8- 10 hours of drying time. The best carotenoid value was osmotic dehydration at 25°C followed by an oven or infrared with a value of 32.95(mg/100g)–31.94(mg/100g). Whereas at 50°C the rehydration values were in the range 271.14%-301.42% Keywords: Carrots, Infrared drying, Osmotic dehydration, Osmotic solution, Oven drying
Cover Vol 12 No 1 March 2023 Haryanto, Agus
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

Abstract

The Effect of Various Concentrations of Both Lime Juice and Synthetic Citric Acid Solutions to Protect Capsicum frutescens L. against Yellow Leaf Curl Disease Wagiman, Rejo; Agus, Yohanes Hendro; Simanjuntak, Bistok Hasiholan
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.v12i3.676-683

Abstract

The yellow leaf curl (YLC) disease is one of plant disease generally found in chili pepper. The aim of the research was to know various concentrations of lime juice and synthetic citric acids to protect chili pepper (Capsicum frutescens L.) against YLC disease. The research used a randomized completely block design using seven treatments and three replications. The treatments tested were spraying lime juice of 0.1%, 0.2%, and 0.3% volume per volume (v/v); citric acid solution of 0.1%, 0.2%, and 0.3 % weight per volume (w/v). Control was used water only. The data result were analyzed using the honestly significant different test at the 95% confidence level. The treatment of both lime juice and citric acid solutions 0.2% and 0.3% could decreased whitefly population on chili pepper compared with control. The lime juice and citric acid solutions 0.3% was able to reduce the incidence and intensity of YLC disease. Lime juice and citric acid solution of 0.2% and 0.3% increased fruit numbers and fruit weights compared with control. The lower whitefly population decreased disease incidence of YLC (with regression Y = 5.7505x – 48.029). Intensity of YLC disease decreased fruit numbers and fruit weight (correlation value of -0.949 and -0.912). Keywords:  Citric acid, Chili pepper, Gemini virus diseases, Whitefly.
The Effect of Media Composition on The Change of Bag Log Waste Composition and Production of Oyster Mushroom Sarono, Sarono; Sukaryana, Yana; Astuti, Sri
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.92-101

Abstract

OPEFB has low biodegradability so its utilization is very limited. Oyster mushrooms are mushrooms that are capable of producing enzymes capable of degrading cellulose, hemicellulose, and lignin contained in) OPEFB. The research objective was to determine the effect of the composition of the growing media on the production of oyster mushrooms and changes in the composition of the resulting baglog waste. The study was carried out with the combination treatment of rubber wood and OPEFB, with levels: (a) 100% rubber wood powder and 0% OPEFB, (b) 75% rubber wood powder and 25% OPEFB, (c) 50% rubber wood powder and OPEFB 50%, (d) 25% rubber wood powder and 75% OPEFB, (e) 0% rubber wood powder and 100% OPEFB. Observation of raw material composition, mycelia growth, wet weight of the fungus, biological efficiency, changes in lignin content, cellulose, and hemicellulose before and after being used as a growing medium for oyster mushrooms. The results showed that the fastest mycelial growth occurred in the use of 100% OPEFB media. The highest oyster mushroom production occurred in the media 100% rubber sawdust. The higher the wet weight of the oyster mushrooms produced, the less the weight of the baglog waste produced. The oyster mushroom fermentation process for 60 days was able to reduce the content of 3.39% cellulose, 11.01% hemicellulose, and 1.98% lignin. Keywords: OPEFB, Oyster Mushroom, Cellulose, Hemicellulose, Lignin
Improving the Taste of Robusta Coffee by Fermentation with Yeast Inoculum and Its Effect on Caffeine Content Nadya, Hani Fildzah; Ahmad, Usman; Samsudin, Samsudin
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.v13i2.298-308

Abstract

Harvesting coffee process by farmers generally executed entirety, resulting rainbow harvest. Coffee fermentation with yeast starter cultures Saccharomyces cerevisiae Y612, Candida parapsilosis Y207 and Torulospora delbrueckii Y594 was executed separately to determine the role of starter cultures on caffeine and robusta coffee taste at different maturity levels. The study was conducted at the Indonesian Industrial and Beverage Crops Research Institute in Sukabumi,, from June to November 2022. The experiment used a factorial complete randomized design. The first factor was the maturity level of the coffee and starter culture as the second factor. Fermentation was implemented for 48 hours inoculated with 108 cells/mL starter culture. The results showed that the temperature fluctuated, the pH value always decreased to 4.50 and T. delbrueckii was the starter culture with the highest activity during fermentation. Inoculum-fermented robusta coffee caffeine content was higher than non-inoculum. The lowest caffeine content was found in spontaneously fermented red fruit of 1.39%, while the highest caffeine content was produced by red fruit samples inoculated with C. parapsilosis of 2.7%. Robusta coffee with S. cerevisiae inoculation brought the best taste of robusta coffee with 82.10%, there was no significant difference between the red harvest coffee fruit and the fermented rainbow color with a starter culture. Keywords: Caffeine, Harvest, Inoculation, Maturity level, Starter cultures
Optimization of Red Ginger (Zingiber officinale var. Rubrum) Extraction Using Microwave Assisted Hydrodistillation Method Nurjanah, Sarifah; Rosalinda, Sari; Andina, Dwita Putri
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.v13i2.369-380

Abstract

Red ginger is a spice plant that has high economic and social value. One of the uses of red ginger is to process it into a product, namely essential oil. This study aims to determine the optimization of the extraction process conditions on solvent volume, time, and extraction power that can produce optimum yield and residual content of red ginger essential oil solvent. The extraction was carried out with the help of microwaves. The research method is experimental design and optimization process with Response Surface Methodology (RSM) type Box-Behnken Design (BBD). The results showed that the optimum yield was at 700 mL solvent volume, 1 min extraction time, and 10% power (69.9 watts) with the equation Y = 0.2076 + 0.0262A – 0.0300B – 0.0013C and the concentration conditions the optimum remaining solvent with the equation Y = 4.98 – 1.0000A + 4.56B + 5.44C. The optimal yield of red ginger essential oil was 0.205%, with a residual solvent content of 3.8%, specific gravity 0.885, acid number 1.399, refractive index 1.485. The results of the optimum residual solvent content of -6.023%. Based on the results obtained, the yield value with the help of microwaves is higher than that without the help of microwaves. Keywords: Essential oil, Microwave, Residual solvent content, Response surface methodology (RSM), Yield.

Page 77 of 108 | Total Record : 1077

 75   76   77   78   79 

Filter by Year

2012 2025


Reset
Filter By Issues
All Issue Vol. 14 No. 6 (2025): December 2025 Vol. 14 No. 5 (2025): October 2025 Vol. 14 No. 4 (2025): August 2025 Vol 14, No 3 (2025): June 2025 Vol. 14 No. 3 (2025): June 2025 Vol 14, No 2 (2025): April 2025 Vol. 14 No. 2 (2025): April 2025 Vol. 14 No. 1 (2025): February 2025 Vol 14, No 1 (2025): February 2025 Vol 13, No 4 (2024): December 2024 Vol. 13 No. 4 (2024): December 2024 Vol. 13 No. 3 (2024): September 2024 Vol 13, No 3 (2024): September 2024 Vol 13, No 2 (2024): June 2024 Vol. 13 No. 2 (2024): June 2024 Vol 13, No 1 (2024): March 2024 Vol. 13 No. 1 (2024): March 2024 Vol 12, No 4 (2023): December 2023 Vol. 12 No. 4 (2023): December 2023 Vol. 12 No. 3 (2023): September 2023 Vol 12, No 3 (2023): September 2023 Vol. 12 No. 2 (2023): June 2023 Vol 12, No 2 (2023): June 2023 Vol. 12 No. 1 (2023): March 2023 Vol 12, No 1 (2023): March 2023 Vol 11, No 4 (2022): Desember 2022 Vol. 11 No. 4 (2022): Desember 2022 Vol. 11 No. 3 (2022): September 2022 Vol 11, No 3 (2022): September 2022 Vol 11, No 2 (2022): June Vol. 11 No. 2 (2022): June Vol 11, No 1 (2022): March Vol. 11 No. 1 (2022): March Vol. 10 No. 4 (2021): Desember Vol 10, No 4 (2021): Desember Vol 10, No 3 (2021): September Vol. 10 No. 3 (2021): September Vol. 10 No. 2 (2021): Juni Vol 10, No 2 (2021): Juni Vol. 10 No. 1 (2021): Maret Vol 10, No 1 (2021): Maret Vol 9, No 4 (2020): Desember 2020 Vol. 9 No. 4 (2020): Desember 2020 Vol 9, No 3 (2020): September 2020 Vol. 9 No. 3 (2020): September 2020 Vol 9, No 2 (2020): Juni 2020 Vol. 9 No. 2 (2020): Juni 2020 Vol. 9 No. 1 (2020): Maret 2020 Vol 9, No 1 (2020): Maret 2020 Vol 8, No 4 (2019): Desember Vol 8, No 3 (2019): September Vol 8, No 2 (2019): Juni Vol 8, No 1 (2019): MARET Vol 7, No 3 (2018): Desember Vol 7, No 2 (2018): Agustus Vol 7, No 1 (2018): April Vol 6, No 3 (2017) Vol 6, No 2 (2017) Vol 6, No 1 (2017) Vol 5, No 3 (2016) Vol 5, No 2 (2016) Vol 5, No 1 (2016) Vol 4, No 4 (2015): Special Edition Vol 4, No 3 (2015) Vol 4, No 3 (2015) Vol 4, No 2 (2015) Vol 4, No 1 (2015) Vol 4, No 1 (2015) Vol 3, No 3 (2014) Vol 3, No 3 (2014) Vol 3, No 2 (2014) Vol 3, No 2 (2014) Vol 3, No 1 (2014) Vol 2, No 3 (2013) Vol 2, No 2 (2013) Vol 2, No 2 (2013) Vol 2, No 1 (2013) Vol 1, No 1 (2012) More Issue