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Warji
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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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Kota bandar lampung,
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INDONESIA
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 191 Documents
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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
Analisis Spasial Indeks Kekeringan di Daerah Bandar Lampung Sigiro, Japen Husoran; Amin, M.; Ridwan, Ridwan; Rosadi, Bustomi
Jurnal Agricultural Biosystem Engineering Vol 3, No 2 (2024): June 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i2.9552

Abstract

Drought is a routine case of natural disasters. Drought in a region can disrupt human activities. Drought occurs due to reduced rainfall, temperatures that are too high than normal, low soil moisture and insufficient surface water supply. The aim of this research is to obtain the distribution of rain and analyze the drought value index in the Bandar Lampung area. The cause of this drought is a step to predict the drought that will occur by analyzing the rain and temperature. This analysis is done by calculating the water balance and determining the drought level using drought index table by thorthwaite mather. The drought analysis is conducted in Bandar Lampung area, where the Bandar Lampung area is the capital city of Lampung province with an area of ± 160 km2 with an average population density of 8,316 people/km2. From the Drought Value Index, the level of drought in the Bandar Lampung area is predominantly low and the level of drought is moderate in the Peace District area. Keywords:  Drought, Spatial Analysis, Water Balance
Pembuatan Tepung Telur Ayam (Gallus gallus. D) Asin Rebus Andriyani, Yulita Andina; Tamrin, Tamrin; Kuncoro, Sapto; Warji, Warji
Jurnal Agricultural Biosystem Engineering Vol 2, No 4 (2023): December 2023
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i4.8389

Abstract

Chicken eggs are a food that is very rich in nutrients, including protein (12.8%) and fat (11.8%). The high levels of water, fat and protein in eggs can make them a good medium for bacterial growth. Quality deterioration in eggs can be prevented by using egg preservation methods, namely drying eggs into egg powder or flour. Chicken eggs are still very limited and inefficient processing to be used as salted egg flour. Therefore, it is necessary to conduct research on the manufacture of boiled salted chicken egg flour (Gallus gallus. D). This research was conducted to study the making of boiled salted chicken egg flour and understand the characteristics by taking measurements on whole eggs, egg whites, and yolks using the proximate test method, measurement of fineness, and color test. This research was conducted using a non-factorial Completely Randomized Design (CRD) model consisting of 6 testing factors (T) and (A), namely: T1 whole unsalted chicken eggs, T2 white unsalted chicken eggs, T3 yellow unsalted chicken eggs, A1 whole salted chicken eggs, A2 white salted chicken eggs, and A3 yellow salted chicken eggs. The research results of salted chicken egg flour making is a process that involves drying salted eggs and grinding them into flour form. The preparation of salted egg flour showed that the difference between regular chicken eggs and salted chicken eggs, which resulted, affected the proximate properties and had a noticeable impact on the nutritional composition and physical properties of the egg flour produced, while the moisture content was not significantly different. Keywords: Chicken Egg Flour, Egg Preservation, Proximate Properties, Salted Eggs.
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
Pengaruh Arah Irisan dan Tingkat Ketebalan Irisan Jahe terhadap Tingkat Kehalusan Tepung Jahe Afrilia, Yuliani; Tamrin, Tamrin; Amien, Elhamida Rezkia; Kuncoro, Sapto
Jurnal Agricultural Biosystem Engineering Vol 2, No 4 (2023): December 2023
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i4.8397

Abstract

Ginger has a fairly high fiber content that can affect the flour produced when it goes through the powdering process. The purpose of this research was to determine the effect of the direction and the thickness of ginger slices on the level of flour fineness. The experiment was conducted by using a completely randomized design (CRD) with two factors. The first factor is the direction of the slice with two treatments, namely vertical slice (V) and horizontal slice (H). The second factor was the thickness of the slices with three levels, namely 2 mm (T1), 4 mm (T2), and 6 mm (T3). It treatment combination was carried out in triplicates. The parameters observed were moisture content, repose angle, degree of fineness, uniformity index, grain yield, bulk density, and color. The data obtained were analyzed by using Anova test available in Excel and SAS, if there is significant different among the parameters, then is followed by LSD test at α = 0,05. The results showed that the direction of slices significantly affect the fineness of the flour, in which vertically sliced cuts produced better fineness than that of horizontally sliced cuts. The thickness of cuts did not significantly influence the flour characteristic. Keywords:  Fineness, Ginger, Ginger Fiber, Ginger Flour, Slice Direction, Thickness of the Slices.
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.
Desain dan Analisis Kinerja Air Blower Kipas Sentrifugal untuk Pengendalian Gulma Pramuhadi, Gatot; Ayu, Zavira Mega; Sidik, Ahmad Jaelani
Jurnal Agricultural Biosystem Engineering Vol 3, No 2 (2024): June 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i2.9245

Abstract

This study aims to design and analyze the performance of the centrifugal fan water for weed control and compare it with the performance of air blowers that use axial fans. This study consists of three stages, namely design and manufacturing, testing in the laboratory, as well as testing for controlling dry land weeds in the field. There are 6 treatments tested, namely a combination of two types of fans (axial and centrifugal) and three types of cone nosel (4 holes, 5 holes, and 6 holes). The results showed that the centrifugal fan air blower displays good performance according to functional design and structural design.  Centrifugal fan blower performance is more effective than axial fan air blower because centrifugal fan blower is able to produce smaller (smoother) droplet diameters and larger droplet density (more tight) so that it has a greater herbiciding ability than axial fan air blower water .  Centrifugal fan blower can produce a droplet diameter of 94 microns to 118 microns more fine than axial fan of 246 microns to 299 microns.  The centrifugal fan blower can produce a larger droplet density (tight) of 369 droplets/cm2 to 538 droplets/cm2 compared to the axial fan of 74 droplets/cm2 to 117 droplets/cm2.  The centrifugal fan blower water produces a spraying discharge of 1.22 liters/minute to 1.41 liters/minute is smaller than the axial fan of 2.33 liters/minute to 2.93 liters/minute.  The ability of centrifugal fan herbiciding is 76.21% to 78.02% greater than axial fan of 76.36% to 77.41%. Keywords: Air Blower, Axial Fan, Centrifugal Fan, Herbiciding, Weeds
Cover Vol 1 No 2 Juni 2022 Warji, Warji
Jurnal Agricultural Biosystem Engineering Vol 1, No 2 (2022): Juni 2022
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jurnal abe.v1i2.7777

Abstract

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Analisis Laju Erosi dan Tingkat Bahaya Erosi DAS Sekampung Hulu Berbasis GIS (Geographic Information System) Ridwan, Ridwan; Asmara, Sandi; Satya, Dheo Ihza Amaya
Jurnal Agricultural Biosystem Engineering Vol 2, No 4 (2023): December 2023
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v2i4.8388

Abstract

Soil erosion is a process or event of loss of the upper soil layer, either caused by the movement of water or wind. This erosion process can lead to a deterioration in soil productivity, soil carrying capacity, and environmental quality. The surface of the earth's skin will always experience an erosion process, somewhere there will be erosion while elsewhere there will be hoarding, so the shape will always change all the time. This event occurs naturally and takes place very slowly, so the consequences arise only after decades or even hundreds of years later (Suripin, 2002). This study aims to suspect the erosion rate in the GIS-based Sekampung Hulu watershed, determine the Erosion Hazard Level in the Sekampung Hulu watershed, and describe the distribution of Erosion Rate and Erosion Hazard Level in the Sekampung Hulu watershed. The research was conducted from June to August 2020 at the Department of Agricultural Engineering, Faculty of Agriculture, University of Lampung. The results of the study obtained the results of analysis through GIS application of the highest erosion analysis found in dryland agriculture mixed with shrubs with a very steep slope (>45%) with an area of 1.78 ha. Erosion Hazard Rate in Sekampung Hulu watershed is classified as heavy with a percentage of 33.96% with an area of 14,506.99 ha. Keywords: Erosion, Erosion Hazard Level, Land Use, Slope, Soil, Watershed Area of Sekampung Hulu.

Page 12 of 20 | Total Record : 191

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