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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 217 Documents
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Karakteristik Fisik dan Performa Pembakaran Briket Biocoal Berbasis Campuran Biomassa Ranting Pohon dan Batubara pada Berbagai Komposisi Zana Azalia Maktub; Tamrin Tamrin; Budianto Lanya; Sapto Kuncoro
Jurnal Agricultural Biosystem Engineering Vol. 5 No. 2 (2026): June 2026
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v5i2.13266

Abstract

The utilization of biomass as a renewable energy source has gained increasing attention as an alternative to fossil fuels. This study aimed to evaluate the effect of tree branch biomass proportion on the physical characteristics and combustion performance of biocoal briquettes produced from biomass–coal blends. Four briquette formulations containing 16.0%, 31.9%, 47.7%, and 63.7% tree branch biomass were prepared and tested for density, impact resistance, tensile strength, compressive strength, and combustion rate. The results showed that biomass composition significantly affected the physical and combustion properties of the briquettes. The highest density was obtained at 16.0% biomass content (940.84 kg/m³), while the lowest density was observed at 47.7% biomass content (883.08 kg/m³). The briquette containing 47.7% biomass exhibited the best mechanical properties, characterized by the lowest number of fragments after impact testing (3.4 pieces), the highest tensile strength (115,710.61 N/m²), and the highest compressive strength (168,541.37 N/m²). Meanwhile, the highest combustion rate was achieved by the briquette containing 63.7% biomass, reaching 2.37 g/min. Compared with commercial coal briquettes, the combustion performance of the 63.7% biomass briquette approached that of super briquettes (2.57 g/min) and exceeded that of pure coal briquettes (2.09 g/min). Overall, a biomass proportion of 47.7% was considered optimal in terms of physical and mechanical properties, while 63.7% biomass provided the best combustion performance. These findings demonstrate the potential of tree branch biomass as a sustainable feedstock for biocoal briquette production.
Analisis Citra Digital Sederhana untuk Kuantifikasi Kerusakan Mekanis Buah Pisang Setelah Simulasi Transportasi Wahyu Hidayat; Cicih Sugianti
Jurnal Agricultural Biosystem Engineering Vol. 5 No. 2 (2026): June 2026
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v5i2.13275

Abstract

Bruising is a common form of mechanical damage occurring in bananas during transport that can reduce fruit quality. This study aimed to determine the optimal threshold for measuring banana bruise areas using digital image analysis and to evaluate the effects of vibration frequency and duration on bruise development during storage. The percentage of bruised area was derived from image segmentation using ImageJ at threshold values of 120, 130, 140, 150, and 160. The optimal threshold was selected using Principal Component Analysis (PCA), while treatment effects were analyzed using analysis of variance (ANOVA) and Duncan’s post-hoc test. PCA results indicated that all thresholds were strongly correlated and represented similar information; consequently, a threshold of 150 was selected as the best option based on statistical results and visual evaluation of the segmentation. ANOVA results showed that the interaction between vibration frequency and duration had a highly significant effect on the percentage of bruised area, whereas duration alone did not have a significant effect. Duncan’s test revealed that the 10 Hz–60 minute combination resulted in the lowest percentage of bruised area, while the 30 Hz–60 minute combination resulted in the highest. This study demonstrates that a threshold of 150 can serve as a basis for quantifying banana bruising and that the extent of bruising during transport simulation is influenced by the combination of vibration frequency and duration.
Cover June 2026 Warji Warji
Jurnal Agricultural Biosystem Engineering Vol. 5 No. 2 (2026): June 2026
Publisher : abe.fp.unila.ac.id

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

Abstract

Preface June 2026 Warji Warji
Jurnal Agricultural Biosystem Engineering Vol. 5 No. 2 (2026): June 2026
Publisher : abe.fp.unila.ac.id

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Abstract

Pengaruh Suhu Pengeringan dan Ketebalan Irisan Kentang Terhadap Mutu Fisik Tepung Kentang Ali Ramadhan; Tamrin Tamrin; Winda Rahmawati; Warji Warji
Jurnal Agricultural Biosystem Engineering Vol. 5 No. 3 (2026): September 2026
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v5i3.13276

Abstract

The potato (Solanum tuberosum L.) is a tuber vegetable that plays an important role in meeting food needs. Potato processing and consumption remain limited to fresh potatoes and vegetable dish. Therefore, processing efforts are needed to increase the value-added and expand the utilization of potatoes, one of which is by processing them into flour. The objective of this study was to investigate the effect of temperature and potato slice thickness on the physical quality of potato flour, specifically regarding water content, color, angle of repose, flour density, water absorption capacity, and fineness. This research uses factorial completely randomized design (RAL) consisting of 2 treatments and 3 replications. First factor is temperatures of 50 °C (T1), 70 °C (T2), and 90 °C (T3). The second factor is the thickness of the slices of 2 mm (A1), 4 mm (A2), and 6 mm (A3). The parameters observed were water content, color, angle of repose, flour density, water absorption capacity, and fineness. The results obtained in this study indicate that the moisture content ranges from 3%−4%. The resulting color is influenced by the temperature level and the thickness of the slices. Decreased levels water is affected by temperature and material thickness. The higher the temperature and the thinner the material, the more rapid the reduction in moisture content. The temperature applied during the potato drying process significantly influences the characteristics of the resulting potato flour, including flour density, water absorption capacity, angle of repose, and fineness.
Pengaruh Tingkat Keasaman dan Ukuran Bahan Terhadap Penurunan Kadar Abu TKKS Melalui Proses Perendaman di dalam POME Anindhia Gusela Putri; Agus Haryanto; Siti Suharyatun; Sugeng Triyono
Jurnal Agricultural Biosystem Engineering Vol. 5 No. 3 (2026): September 2026
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v5i3.13305

Abstract

Empty fruit bunches (EFB) are solid waste from the palm oil industry with potential as a biomass fuel. However, their high ash content can reduce combustion quality and energy efficiency. This study investigated the effects of POME acidity, EFB particle size, and their interaction on ash reduction and biomass fuel characteristics. A factorial Completely Randomized Design (CRD) was applied with two factors: POME acidity (pH 4, 3.5, and 3) and EFB particle size (0–2, 2–5, and 5–10 cm). EFB was soaked for 5, 15, 30, and 60 min, with three replications. Ash content, volatile matter, fixed carbon, calorific value, and ash mineral composition were analyzed. Data were subjected to ANOVA followed by the Least Significant Difference (LSD) test at a 5% significance level. The results showed that leaching with acetic-acid-enriched POME reduced EFB ash content under all treatment conditions. At 60 min, POME acidity, particle size, and their interaction significantly affected ash content (p < 0.05). The combination of 2–5 cm EFB particles and pH 3 produced the lowest ash content (4.10%), meeting the maximum requirement for solid biomass fuel according to SNI 8675:2018. This treatment also achieved a calorific value of 17.64 MJ/kg. Mineral analysis indicated that leaching removed ash-forming minerals, thereby improving the fuel quality of EFB.
Pengaruh Suhu Penggorengan Terhadap Hasil Keripik Labu Siam (Sechium Edule) Menggunakan Mesin Vacuum Frying Lesi Rahma Yani; Sandi Asmara; Ahmad Tusi; Siti Suharyatun
Jurnal Agricultural Biosystem Engineering Vol. 5 No. 3 (2026): September 2026
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v5i3.13403

Abstract

Chayote (Sechium edule) is a horticultural commodity with high water content, making it easily damaged and having a relatively short shelf life. This study aimed to determine the effect of frying temperature using the vacuum frying method on the quality of chayote chips and to determine the best frying temperature. The study used a Completely Randomized Design (CRD) with one factor, namely frying temperature consisting of four treatments: 75°C, 80°C, 85°C, and 90°C with five replications. The parameters observed were yield, moisture content, frying time, and organoleptic test. The results showed that frying temperature affected the quality of chayote chips. The best treatment was obtained at 90°C, producing chips with crispier texture, more attractive color, and the highest panelist acceptance.

Page 22 of 22 | Total Record : 217

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