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Department of Agricultural and Biological Engineering, Faculty of Agriculture Lampung University Jl. Soemantri Brojonegoro No. 1, Kedaton, Bandar Lampung, Lampung. 35145
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Jurnal Agricultural Biosystem Engineering
Published by Universitas Lampung
ISSN : -     EISSN : 28304403     DOI : -
Core Subject : Science, Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Automotive Engineering Civil Engineering, Building, Construction & Architecture Engineering Environmental Science Materials Science & Nanotechnology
This journal focuses on agriculture, biosystems and agricultural techniques. Covering power and agricultural machinery, agricultural cultivation, renewable energy, bioprocessing of agricultural products, environmental civil engineering, agricultural irrigation, robotics, automatic control in agriculture, design of agricultural machinery and tools, ergonomics in agriculture, and nanotechnology.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 15 Documents
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Search results for , issue "Vol 3, No 1 (2024): March 2024" : 15 Documents clear
Rekayasa Nori Berbahan Baku Pakcoy (Brassica Rapa L.) Safitri, Jeny; Amien, Elhamida Rezkia; Suharyatun, Siti; Warji, Warji
Jurnal Agricultural Biosystem Engineering Vol 3, No 1 (2024): March 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i1.8748

Abstract

Nori is a popular seaweed-based food made from red algae Porphyra. The demand for nori in Indonesia is increasing, but Indonesia does not have Porphyra as raw material and lacks knowledge to find alternatives. Pakcoy (Brassica rapa L.) is a nutritious vegetable that is rarely developed and has the potential to become an alternative raw material for nori. This research aims to develop nori made from pakcoy with various binders to approach commercial nori products. This study is expected to produce an alternative nori that is easily sourced and cultivated in Indonesia. The research used a Completely Randomized Design (CRD) method with 10 treatment levels, which are combinations of 3 types of binders (CMC, tapioca, and cornstarch) at 3 concentration levels (3%, 5%, and 7%). Pakcoy nori was made through the processes of washing, steaming, ginding, molding, and drying. The results of the study show that the addition of 3% CMC produces pakcoy nori with the most preferred color, aroma, flavor, and crispiness by the panelists. The use of CMC, tapioca, and cornstarch as binders can produce pakcoy nori with characteristics similar to commercial nori. This research indicates that pakcoy nori has the potential to be developed as an alternative raw material for nori using 3% CMC as a binder. Keywords:  Binder, Brassica rapa L., CMC, Nori, Pakcoy, Porphyra
Pengaruh Suhu dan Tekanan terhadap Hasil Penggorengan Keripik Belimbing (Averrhoa carambola L.) Menggunakan Vacuum Frying Asmara, Sandi; Rahmawati, Winda; Kuncoro, Sapto; Amanullah, Deo Arif
Jurnal Agricultural Biosystem Engineering Vol 3, No 1 (2024): March 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i1.8745

Abstract

Fruit chips are healthy snacks because of their high fiber content. One of the fruit commodities being developed is the starfruit (Averrhoa carambola L.) commodity. Starfruit is a fruit that is widely processed into other processed foods, because the fruit is easily damaged and has a relatively short shelf life of 3 to 4 days. Fruit chips are more resistant to storage than fresh fruit because their water content is low and physiological processes no longer occur. The equipment used to make fruit chips is a vacuum fryer which has the advantage of frying fruit into chips. The purpose of this study was to analyze the effect of frying temperature and pressure on product quality in the manufacture of starfruit chips using vacuum frying and to determine the optimal temperature and pressure for frying starfruit chips using vacuum frying. The research method used was an experimental design in the form of a factorial Completely Randomized Design (CRD). Experimental factors in this study used two factors, temperature (T), namely temperature 75°C, 80°C, 85°C and pressure (P) during the frying process namely -68 cmHg, -70 cmHg and -72 cmHg, with as many repetitions as 3 times to produce 27 experimental units. The parameters observed in this study were the analysis of material shrinkage (yield), water content, organoleptic tests, and analysis of storage of starfruit chips. It can be concluded that the optimal choice of temperature and pressure in the operation of a vacuum frying equipment for making starfruit chips is 80°C with a low frying pressure of -72 cmHg. The quality of starfruit chips with a temperature of 80°C and a frying pressure of -72 cmHg was included in the best product category in this study based on overall acceptance which had a material yield value of 13.09%, a moisture content of 4.64%, and a color organoleptic test score of 4. 13 (yellow), aroma 3.67 (starfruit aroma is rather strong), taste 4.40 (slightly sweet), crispness 4.00 (crunchy). Keywords:  Chips, Starfruit, Vacuum Frying
Preface 3(1) March 2024 Warji, Warji
Jurnal Agricultural Biosystem Engineering Vol 3, No 1 (2024): March 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i1.8990

Abstract

Editorial Introduction By giving thanks to Allah the Almighty, the Journal of Agricultural Biosystem Engineering (J-ABE) Volume 3 No 1, March 2024 can be published. This edition contains 15 (Fifteen) articles which are scientific papers from various fields of study in the world of Agricultural Engineering which includeing cultivating, waste processing, mapping, renewable energy, design, and bioprocess technology.On this occasion, we would like to express our deepest gratitude to the authors for their contributions to J-ABE and to the reviewers of this journal for their participation in improving the quality of scientific papers published in this edition.In conclusion, we hope that this J-ABE will benefit society and make a meaningful contribution to the development of science and technology, especially in the field of agricultural engineering. Editor of J-ABE
Pemanfaatan Arang Kayu, Tempurung an Sabut Kelapa Sebagai Bahan Bakar Pengasapan Ikan Nila (Oreochromis niloticus) Menggunakan Alat Pengasap Ikan Tipe Drum Asmara, Sandi; Putri, Mustika; Oktafri, Oktafri; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol 3, No 1 (2024): March 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i1.8747

Abstract

Tilapia is a freshwater fish that is popular with many people, because its meat tastes savory and delicious. One way to process fish so that it lasts is by smoking the fish. This fish is smoked using a drum type smoker. This research aims to analyze the characteristics of smoked tilapia using several fuel components. The sample used was approximately 36 kg of fresh tilapia fish with fuel consisting of a composition of wood charcoal and coconut husks, wood charcoal and coconut shells, and a composition of coconut shells and coconut husks. The best treatment of the three fuel compositions used is the P2 treatment with a composition of 50% wood charcoal + 50% coconut shell, with an organoleptic value of appearance 8.60, aroma 8.33, taste 8.67 and texture 8.47, which means appearance whole, the color is less shiny, specific to the product, has a specific aroma of smoked fish that is less strong, has a specific taste of smoked fish that is less strong, and has a dense, compact texture, quite tight intertwining which has a weight loss of 35.5%, water content of 54.89% (in accordance with SNI), the yield is 64.49% and the amount of fuel used is 3.6 kg. Keywords:  Coconut Fiber, Coconut Shell, Drum Type Smoker, Tilapia Fish Smoking, Wood Charcoal.
Analisis Kebutuhan Air Irigasi dan Ketersediaan Sumber Daya Air Berbasis Sistem Informasi Geografis di Kecamatan Krui Selatan Kabupaten Pesisir Barat Jayanegara, Hanissa I; Ridwan, Ridwan; Amin, Muhammad; Asmara, Sandi
Jurnal Agricultural Biosystem Engineering Vol 3, No 1 (2024): March 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i1.8921

Abstract

Krui Selatan Subdistrict has potential in the productivity of rice and other food crops such as corns and soybeans. However, the management of water resources available to meet water needs in agriculture has not been optimal. This study aims to determine the potential amount of water resources for food crops (rice and palawija), to obtain the optimal planting area based on the potential of available water resources and to determine the cropping pattern of food crops according to the potential of available water resources. The analysis of research carried out in this study includes land water balance, crop water needs, irrigation water needs, water resource potential and water resource adequacy. This study uses a Geographic Information System (GIS) equipped with a SWAT (Soil and Water Assessment Tools) model approach during the research process. Potential water resources available in Krui Selatan Subdistrict can be utilized for land development with rice and secondary crops. The intensity of rice planting is carried out 2 (two) times a year with a rice planting area that can be developed of 72,15 ha. Meanwhile, the development of palawija, which this study uses soybeans, can be carried out in planting season III with a rice field area that can be used for crops soybean 54,11 ha. Keywords:  Irrigation, Geographic Information System, Water Resources.
Pengaruh Suhu dan Ketebalan Irisan Terhadap Lama Penggorengan dan Karakteristik Keripik Kentang Menggunakan Vacuum Frying Prasetyo, Gilang Putra; Novita, Dwi Dian; Asmara, Sandi; Warji, Warji
Jurnal Agricultural Biosystem Engineering Vol 3, No 1 (2024): March 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i1.8640

Abstract

Potatoes are root crops and are classified as short-lived plants. The growth is bushy and creeping and has a rectangular stem. One effort to maintain the quality and shelf life of fruit is to process it into dry food (fruit chips). The way to produce healthy food without changing its original shape is to use Vacuum Frying technology. The purpose of this study was to produce the best quality potato chips at temperatures of 800C, 850C and 900C and the thickness of the sliced fruit was 1mm, 2mm and 3mm and to find out the temperature and thickness of the sliced fruit needed to produce chips with good quality. best. This study used a factorial complete randomized design using two factors. Each repetition was carried out 3 times, so that 27 experimental units were obtained. The parameters observed in this study were the analysis of material shrinkage, moisture content, frying time and organoleptic tests. The best potato chip frying to use in a vacuum frying machine is at a temperature of 900C and a thickness of 1mm fruit slices with a frying time of 26 minutes.Keywords: potatoes, chips, vacuum frying
Uji Kinerja Alat Pencacah Rumput (Mini Chopper) Type TMB 01 S, Rizki Kurniawan; Tamrin, Tamrin; Asmara, Sandi; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol 3, No 1 (2024): March 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i1.8929

Abstract

The high amount of food crop production in East Lampung Regency produces abundant biomass. This biomass can be used as silage for animal feed. A grass chopper is needed to make silage. The aim of the research was to test the performance of the TMB 01 type grass chopper on corn stalks and elephant grass with engine rotation speeds of 800, 1000 and 1200 rpm. This research was carried out in June - November 2023, at the Self-Help Agricultural and Rural Training Center (P4S) Tani's Market Balerejo, East Lampung Regency. This research was carried out with observation parameters measuring chopping time, measuring machine rotation speed, measuring fuel consumption, measuring the diversity of biomass mass that had been chopped. The research results show that rotational speed (rpm) influences work capacity, working time, fuel consumption and chopping diversity. The best rotation speed of the shredding machine is 1200 rpm. Keywords:  Biomass, Engine Revolution, Shredding Machine, Work Capacity.
Proses Pengeringan Kunyit (Curcuma domestica Val) dan Sifat Fisik Tepung yang Dihasilkan Sari, Fadilah Kurnia; Tamrin, Tamrin; Kuncoro, Sapto; Warji, Warji
Jurnal Agricultural Biosystem Engineering Vol 3, No 1 (2024): March 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i1.8749

Abstract

Currently, the public's tendency to consume traditional medicines is quite high, based on the existing potential, the medicinal product that can be widely developed is the turmeric plant. Turmeric stored in dry powder form has a lower curcumin content than fresh turmeric, namely containing 3-5% curcumin. Therefore, storing turmeric in powder form with a low water content is one way to maintain the quality of turmeric. This research was carried out with three treatments with three repetitions, including drying with a tool using solar energy, drying with a tool using electrical energy, drying with a tool using solar energy and electrical energy (hybrid), and drying using a winch (as a control). . Observations carried out to determine the physical properties of the turmeric flour produced were in the form of color measurements, bulk density measurements, air absorption measurements, stack angle measurements, and measurements of the degree of fineness of the material. Based on the results of the tests carried out, drying using solar and electric energy (hybrid) takes 8 hours, followed by testing using electric energy which takes 10 hours. The flouring process is carried out by blending dried turmeric for 5 minutes. The temperature and type of treatment carried out during the turmeric drying process did not have a significant effect on the turmeric flour produced. Keywords: drying, hybrid, flour, turmeric.
Analisis Ketersediaan Air pada DAS Way Tembulih Untuk Kebutuhan Air Irigasi Berbasis Sistem Informasi Geografis di Kecamatan Ngaras Kabupaten Pesisir Barat Riskia, Annissa Cindra; Ridwan, Ridwan; Amin, Muhammad; Asmara, Sandi
Jurnal Agricultural Biosystem Engineering Vol 3, No 1 (2024): March 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i1.8920

Abstract

The purpose of this research were to determine the amount of potential water resource for food crops (rice and secondary crops), determine the optimal planting area of food crops (rice and secondary crops) according to the potential of available water resource and determine the cropping pattern of food crops (rice and secondary crops) in accordance with potential available water resource. The research was carried out with the stages of land water balance analysis technique using the SWAT (Soil and Water Assessment and Tools) model, analysis of irrigation water needs, analysis of reliable discharge, and analysis of the adequacy of needs for potential available water resource. The result showed that the potential of river water resource in Ngaras District can meet the water needs of rice crops in the first and second planting seasons starting from the beginning of November to the end of June each covering an area of 108,38 ha and the third planting seasons for soybean crops starting from the beginning of July to the end of December covering an area of 43,352 ha. In order to achieve the target of available raw land of 216,7 ha, it is recommended to apply the irrigation arrangement pattern in groups and the construction of weir infrastructure.  Keywords: Irrigation regulation patterns, Irrigation water needs, Water resource potential.
The effect of planting media composition and liquid fertilizer dosage on sand media on the growth of mustard plants (Brassica juncea L.) Utomo, Basri Wahyu; Ridwan, Ridwan; Amien, Elhamida Rezkia; Asmara, Sandi; Amin, M.
Jurnal Agricultural Biosystem Engineering Vol 3, No 1 (2024): March 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i1.8869

Abstract

The aim of this study is to analyze the potential of sand as a planting medium with the addition of cocopeat, obtain the dose of liquid organic fertilizer for sand media, and find the suitable combination of cocopeat for sand media. The method used is a Complete Randomized Design (CRD) Factorial with 2 factors. The first factor is the combination of planting media (sand and cocopeat) and the second factor is the dose of liquid organic fertilizer. The first factor consists of 3 levels: M1 (sand and cocopeat), M2 (sand and cocopeat mixed), and M3 (cocopeat and sand). Each planting medium has a height of 11 cm. The second factor has 3 levels: P1 (LOF 10 ml/l), P2 (LOF 20 ml/l), and P3 (LOF 30 ml/l). The initial stages carried out in this research include preparing the planting media, seed sowing (for approximately ±16 days), transplanting, and maintenance (watering and fertilization). Observations include monitoring every 3 days (plant height, number of leaves, and leaf width) and final observations (total weight of fresh mustard plants, weight of upper and lower mustard plant parts). The planting media (sand, cocopeat) influenced all parameters. The optimum dose of liquid organic fertilizer is a dose of 30 ml/liter. The most optimal interaction of planting media factors with the dose of liquid organic fertilizer is sand media, cocopeat, and a dose of 30 ml (M1P3) with an average total fresh weight of 4.14 grams. Keywords: Cocopeat, LOF, Planting media, Sand.

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