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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Jurnal Keteknikan Pertanian Buletin Teknologi Pasca Panen Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Agricultural Biosystem Engineering Open Science and Technology Journal of Research and Development on Public Policy
Warji Warji
Fakultas Pertanian Universitas Lampung, Bandar Lampung Jl. Prof. Sumantri Brojonegoro No.1 Bandar Lampung 35145
Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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DESIGN AND PERFORMANCE TEST OF JOBS TEARS (COIX LACRYMA JOBI L.) THRESHER MACHINE SOLID CYLINDER ROLL TYPE Saputra, Ady; Hartanto, Rofandi; ., Warji
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 3 (2013)
Publisher : The University of Lampung

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Abstract

Jobs tears (Coix Lacryma-jobi L.) was a cereal crop that used as high nutrient food and animal feed ingredients. The purpose of this research was to design and test the performance of jobs tears seeds thresher machine of solid cylinder roll type. The machine parts consisted of machines frame, threshing cylinder, jobs tears seeds container, gear transmission, gearbox, and electric motors. Design process of its consisted of structural design and functional design to managed all parts of threshers. This machine was driven by an electric motor. The power and rotational speed of electric motor was 1 HP (1.400) rpm that was transmitted to the gearbox by V-belt and pulley. Speed of electric motor rotation was modified from1,440 rpm to 30 rpm, 38 rpm and 50 rpm by a gearbox with 1:30 ratio. gearbox rotation was transmitted to threshing tool (solid cylinder roll).  Rotation of this two solid cylinders roll  had a clearance of 6,5 mm that suppressed jobs tears seeds, so the seeds could be separated from the stems.  This research resulted the jobs tears seeds thresher machine of solid cylinder roll type. The optimum rotation speed of cylinder was 50 rpm, with loss percentage 79.68% and percentage of good threshed jobs tears seeds 88.57%. This machine had a work capacity of 50,45 kg jobs tears seeds per hour. Keywords: Jobs tears, Thresher of solid cylinder roll type.
CHARACTERIZING OF ONGGOK FLOUR USING THREE DIFFERENT DRYING METHODS Sari, Marinda; -, Warji; Novita, Dwi Dian; -, Tamrin
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 1 (2013)
Publisher : The University of Lampung

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Abstract

The processing of cassava becoming tapioca flour will produce solid fiber waste called as onggok.  Onggok can be used as raw material for making onggok flour.  One of the processing steps on the producing of onggok flour is drying.  In common practice, solar dryer is used but it takes long time and strongly depends on weather.  The hybrid dryer (solar electrical energy), solar radiation dryer, and electrical dryer would be used in this research.  The aims of this study were to determine and to compare whiteness degree, the degree of acidity (pH), and the characteristics of onggok flour (color and aroma) and its organoleptic justification of onggok flour dryed by the three different drying methods.  The results showed that drying process under solar radiation dryer produced onggok flour at better color compared with the others, drying process using electrical dryer produced onggok flour at better aroma compared with the others, the best product based on organoleptic tests was onggok  flour dried by electrical dryer with color criteria a little white, the aroma criteria slightly cassava aromaed, and overall acceptance a bit like. Keywords: Onggok flour, drying, aroma, flour color
THE INFLUENCE OF SOAKING TEMPERATURE ON THE COEFFICIENT OF DIFFUSION AND PHYSICAL CHARACTERISTICS OF SOYBEAN (Glycine max Merrill) Pratiwi, Yuanita Kusuma; Waluyo, Sri; -, Warji; ., Tamrin
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 2 (2013)
Publisher : The University of Lampung

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Abstract

Soybean (Glicine max Merrill)is an important agricultural commodity and very popular in Indonesia as a raw material of such food stuffs for exemple: tempe.  In the producing of tempe, soybean must be submerged in the water.  The soaking process usually is done at room temperature for about 24-48 hours. The longer time of soaking can cause microbial contamination and may affect to the color change, bad taste and moldy smell.  Submersion in warm water is a method that can be used for shortening the soaking time.  The aims of this research were to study the effects of the soaking temperatures on the water diffusion coeffisien and physical characteristics of soybean (moisture content, weigh and dimension).  The research was carried out at 5 levels of soaking temperature:30 °C (as a control), 35 °C, 40 °C, 45 °C, and 50 °C with 3 replications for each treatment. During soaking, sample was taken for measuring its moisture content, dimensional, and weight changes.Temperature history was recorded during soaking. The result showed that there were significant changes ondimension, weight, and water content during soaking. Those parameters increased as the soaking temperaturewas rised. The diffusion coefficient of soybean also increased with rising of soaking temperature. The analysis found that the diffusion coefficients of soybean at temperature of 30 °C, 35 °C, 40 °C, 45 °C, and 50 °C were respectively, 16.4 x 10-11 m2/s; 20.7 x 10-11 m2/s; 38.9 x 10-11 m2/s; 56.3 x 10-11 m2/s and 139 x 10-11 m2/s. The rate of diffusion followed an exponential equation D = 0.058 e0, 1051 / T(R² = 0.960). Keywords: Diffusion coefficient, Soybean, Soaking Temperature, Physical Characteristics
Design and Performance Test of Corn Rice Granulator Machine ., Warji; Lanya, Budianto; Hardika, Gerry
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 2 (2013)
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (797.063 KB) | DOI: 10.23960/jtep-l.v2i2.%p

Abstract

Development in science and technology today has been able to produce instant nutritious foods, such as imitation rice.  The application of conventional technologies in the granulation process causes minimal quantity and quality of the imitation rice with corn feedstock generated.  The purpose of this research was to design and to test its performance. This research was conducted at the Laboratory of Agricultural Engineering, Agricultural Engineering Department, University of Lampung.  This research procedures included several stage: design, assembly, testing, observation and data analysis.  The corn rice granulator machine is designed to the specifications of length 140 cm, width 75 cm, and height 170 cm and comes also with other components, such as hopper,  sprayer, sweeper, corn rice container, electric motors, gearboxes, pillow block, and couple units.  Some of component settings in the testing of this machine: the slope of granulator pan at 35°, discharge of hopper 0,2 kg/sec, discharge of water sprayer 0,54 mℓ/sec, speed of granulator pan rotation 28 RPM, and the clearance between corn rice container and granulator pan by 5 cm.  The results showed that, this granulator machine had production capacity of wet corn rice up to 10,92 kg/hour, and efficiency of granulation up to 78,18%, for the raw material with composition 75% corn flour and 25% tapioca flour. Keywords: Granulator Machine, Imitation Rice, Corn.
PERFORMANCE TEST OF LAB SCALE BATCH FOR ROUGH RICE DRYING USING HUSK OF RICE FUEL Meylani, Sri Rezeky; ,, Tamrin; ,, Warji; Lanya, Budianto
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 3 (2013)
Publisher : The University of Lampung

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Abstract

The increase in fuel prices and electricity, husk of rice can be used by farmers as alternative energy for rough rice drying. Mechanical drying such as by using batch dryer can be used to overcome the advantage of sun drying especially in rainning season. This research aim to examine the performance of batch dryer lab scale (capacity of 15 kg - 25 kg of grain) with husk of rice fuel. This research was conducted at three variations of thickness which were 15,3 cm, 20,3 cm, and 25,5 cm. The results showed that the average of drying temperature and moisture content for the treatments were respectivelly, 34,78 °C and 13,97%; 34,20°C and 13,77%; 37,92 °C and 13,67%. The higher temperature used the shorter the drying time and the less thick of rough rice the shorter the drying process. The number of rice husk fuel used for the three different thicknesses were 12 kg, 14 kg and 16 kg, respectivelly. Further, the drying durations for each treatments were 10 hours, 11,3 hours, and 12 hours, respectivelly and the drying efficiencies were 3,05%, 3,41%, and 3.63%, respectivelly. One kg of rice husk could be used to dry about 1,35 kg of wet rough rice. Keywords: Rough rice, Batch dryer, Drying, Fuel, Husk of rice.
PHYSIOLOGY CHARACTERISTICS OF MANGOSTEEN (Garcinia Mangostana L.) AT MODIFIED ATMOSPHERE CONDITION Agustina, Nanik; Waluyo, Sri; -, Warji; -, Tamrin
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 2, No 1 (2013)
Publisher : The University of Lampung

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Abstract

The entry of water into seed until reached saturation point on the soaking process at room temperature, in common, may take more than one day. Mean while, longer soaking time can cause microbial contamination and may influence product quality in term of color, taste, and smell. Soaking in warmer liquid method is a common method used for shortening the soaking time. The objective of this research was to determine the effect of soaking temperature on the coefficient of diffusion and on the physical properties of Kidney bean (Phaseolus vulgaris L.). The research was conducted at 5 different soaking temperatures: 28 oC (control), 35 oC, 40 oC, 45 oC, and 50 oC, with 3 replications for each treatment. The parameters measured were dimensions of specimen, weight of specimen during soaking. The diffusivity of water were than derived from water content data. The results showed that the higher the soaking temperature, the faster the change of dimensions, weight, and water content. The coefficient of water diffusion of kidney bean at soaking temperatures: 28 oC, 35 oC, 40 oC, 45 oC, and 50 oC, was 12,91 x 10-11 m2/s; 6,42 x 10-11 m2/s; 25,64 x 10-11 m2/s; 60,20 x 10-11 m2/s and 48,24 x 10-11 m2/s, respectively.  It showed that the higher temperature, the faster the water diffusion rate and it follows exponential equation with the coefficient of determination, R2 = 0,643. Keywords: Kidney bean, soaking temperature, coefficient of water diffusion, physical properties
The APLIKASI TEKNOLOGI GRANULATOR PADA KELOMPOK USAHA BERAS ANALOG DI BANDAR SURABAYA LAMPUNG TENGAH Warji, Warji Warji
Sakai Sambayan Jurnal Pengabdian kepada Masyarakat Vol 1 No 3 (2017): Jurnal Sakai Sambayan
Publisher : Lembaga Penelitian dan Pengabdian Universitas Lampung

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Abstract

Cassava have high potency so could increase diversification product from cassava. One of the products is cassava rice (imitation rice). Cassava rice industry have problem about the technology. Produce process still apply conventional technology although cassava rice has been commercial product. Aggregation process is important because influent quality and performance of cassava rice. This program are (1) to applied cassava rice aggregator machine to produce cassava rise, (2) give knowledge about food processing, and (3) to applied packaging. The program was conducted very well, aggregator was applied and accepted partner. The aggregator could operate very well and appropriate with requirement industry partner. After this program, partner knowledge increase 45.2%. Partner hope this program could be continued with applied food processing technology from University of Lampung.
Pengaruh Kombinasi Biochar Sekam Padi dan Pupuk Organik Berbasis Mikroba Terhadap Pertumbuhan dan Produksi Sayuran Siti Suharyatun; Warji Warji; Agus Haryanto; Khoiril Anam
Teknotan: Jurnal Industri Teknologi Pertanian Vol 15, No 1 (2021): TEKNOTAN, Agustus 2021
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol15n1.4

Abstract

Pemanfaatan biochar sekam padi merupakan salah satu upaya pengelolaan limbah pertanian untuk memperbaiki karakteristik dan kesuburan tanah. Penelitian penggunaan biochar sekam padi sebagai bahan pembenah tanah sudah banyak dilakukan, tetapi penggunaan biochar sekam padi yang dikombinasikan dengan pupuk organik berbasis mikroba belum banyak dilakukan. Biochar sekam padi dapat menyediakan habitat bagi mikroba tanah, kombinasi biochar sekam padi dengan pupuk organik berbasis mikroba diharapkan dapat memperbaiki karakteristik fisik dan kimia tanah, serta meningkatkan kesuburan tanah sekaligus mengurangi penggunaan pupuk anorganik. Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi penggunaan biochar dan pupuk organik berbasis mikroba terhadap pertumbuhan dan hasil produksi sayuran. Penelitian ini menggunakan 4 perlakuan, yaitu (1) tanpa biochar tanpa pupuk, (2) menggunakan pupuk organik berbasis mikroba, (3) menggunakan biochar dan (4) menggunakan biochar dan pupuk organik berbasis mikroba. Parameter yang diamati dalam penelitian adalah pertumbuhan dan produksi tanaman, serta karakteristik fisik dan kima tanah sebagai pendukung. Pengukuran parameter pertumbuhan tanaman dilakukan secara periodik selama pertumbuhan tanaman, produksi tanaman diukur setelah panen. Hasil penelitian menyatakan bahwa pemberian pupuk organik berbasis mikroba atau biochar pada tanah subsoil berpengaruh meningkatkan tinggi tanaman, jumlah daun, luas kanopi dan total brangkasan tanaman sawi. Kombinasi pupuk berbasis mikroba dan biochar arang sekam menghasilkan rata-rata tinggi tanaman dan total brangkasan lebih besar dibanding pemberian pupuk organik berbasis mikroba saja atau biochar saja.
Aplikasi Ultrasonik untuk Pendugaan Kerusakan Serangan Lalat Buah pada Mangga Arumanis Rokhani Hasbullah; Ridwan Rachmat; Dondy A Setyabudi; nFN Warji
Buletin Teknologi Pasca Panen Vol 5, No 1 (2009): Buletin Teknologi Pascapanen Pertanian
Publisher : Buletin Teknologi Pasca Panen

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Abstract

Kerusakan akibat lalat buah biasanya terlihat jika buahnya dibuka. Metode gelombang ultrasonik dapat digunakan untuk mengetahui mutu buah bagian dalam tanpa merusak. Tujuan penelitian adalah pendugaan kerusakan mangga Arumanis yang diakibatkan lalat buah dengan menggunakan gelombang ultrasonik. Karakteristik gelombang ultrasonik yang diaplikasikan untuk pendugaan kerusakan mangga Arumanis adalah atenuasi, kecepatan, dan zero moment power (Mo). Koefisien atenuasi mangga tidak rusak adalah 36,45 Np/M, dengan kecepatan gelombang ultrasonik 518,19 m/detik, dan zero moment power (Mo) 4,58. Dalam aplikasinya pendugaan kerusakan mangga Arumanis menggunakan gelombang ultrasonik dapat digunakan pada batas koefisien atenuasi sebesar 34,76 Np/M dan zero moment power (Mo) 5,60. Pada bentuk pendugaan koefisien atenuasi lebih dari 34,76 Np/M mangga dinyatakan normal/tidak terinfeksi lalat buah, sedangkan pada koefisien atenuasi kurang atau sama dengan 34,76 Np/M diindikasikan telah terinfeksi lalat buah. Pada Zero moment power (Mo) lebih dari 5,60 mangga Arumanis diindikasikan normal/tidak terinfeksi lalat buah, sedangkan kurang dari atau sama 5,60 dapat diindikasikan sebagai telah terinfeksi lalat buah. Hasil penelitian menunjukkan bahwa koefisien atenuasi rata-rata mangga Arumanis sebesar 30,67 Np/m, kecepatan rata-rata gelombang ultrasonik 731,72 m/detik, dan zero moment power (Mo) 6,40.
Perbaikan Proses Pengeringan Kakao di Desa Sungai Langka Kecamatan Gedung Tataan Kabupaten Pesawaran Warji Warji; Tamrin Tamrin
Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Vol 1 No 1 (2017): Jurnal Sakai Sambayan
Publisher : Lembaga Penelitian dan Pengabdian Universitas Lampung

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Abstract

Abstract — Indonesian cocoa production is significantly increasing, but the resulting quality is generally low and varied, especially those produced by smallholders. The low quality because of weak implementation of a cocoa processing technology, in particular the fermentation and drying of cocoa. Cocoa farmers in the village of Sungai Langka, Gedong Tataan, Pesawaran District, Lampung Province generally cultivate cocoa without fermentation process, they find it more practical and easier to peel their crops without fermentation. Cocoa beans stripping results directly in the sun on a concrete floor or paved with plastic tarps for a day or half a day later sold to traders. In fact, there are farmers who peeling cocoa in the morning and during the day has been sold to collectors. Likewise in traders, cocoa which has been purchased with a degree of dryness varies directly collected and dried again on a drying floor or plastic sheeting. When demand is high or the rainy season, new traders use a dryer. One of the traders in the village of Sungai Langka, Gedong Tataan, Pesawaran District is Mr. Arkan, where the technology used dryer Mr. Arkan is still very simple. Dryer used is the type of tub with a capacity of about 100 kg of cocoa beans per process with firewood fuel. The drying process directly, smoke and hot combustion products mixed into one and the cocoa beans are dried so that the cocoa beans drying results smelled of smoke. Both of the above conditions (absence of fermentation and drying process unfavorable) results in a lower quality of cocoa which is in turn the price is relatively low. Therefore, there needs to be a cocoa processing technology applications at the farm level fermentation and drying technologies, in particular at the level of the collector to be able to produce high quality cocoa in a sustainable manner. Therefore Proposer team intends to apply the method of fermentation of good and apply the hybrid type dryers on farmer groups and traders of cocoa in Village of Sungai Langka, Gedong Gedong Tataan, Pesawaran District. Drier hybrid that will be applied to biomass-fired, gas or electricity in addition to its main source of sunlight, so the cocoa drying with a dryer hybrid type can be done throughout the season and the quality is good. Keywords — Cocoa, fermentation, drying, dryers hybrid type
Co-Authors Adi Saputra Adnan Bahrul Ulum Ady Saputra Afryani Susanti Agus Haryanto Ahmad Harbi Ahmad Tusi Ahmad Yudha Yuga Alda Monica Febrianty Arif Dwi Santoso Ayu Anggiana Budianto Lanya Budianto Lanya Chandra Pranata Dicky Ervandi Diding Suhandy Diswandi Nurba Dondy A Setyabudi Dwi Dian Novita Elhamida Rezkia Amien Febryan Kusuma Wisnu Ferdad Miza Taufiq Gerry Hardika Hani Muzaqi Heri Pirnando IKA NOVITA SARI Ikka Puspita Sari Irfan Rosadi Ivo Ali Saifullah Alwi Juliardi . Karin Schroën Khoiril Anam Komang Muliandre Utama Kristri Yoga Luthfi Wisnu Wijaya Malyan Afri Arlita Marinda Sari Martin Sulung Hidayatullah Muhammad Afif Ghufroni Muhammad Yasir Arafat Nanik Agustina Nanik Purwanti Octa Rahmadian Oktafri Oktafri Oktafri Oktafri Panga Argovani Ridwan Rachmat Rini Angraeni Rivaldo Rivaldo Rofandi Hartanto Rofandi Hartanto Rofandi Hartanto Rokhani Hasbullah Rokhani Hasbullah Sandi Asmara Sapto Kuncoro Sapto Kuncoro Siti Suharyatun Sri Rezeky Meylani Sri Waluyo Sri Yuliani Suroso Suroso Sutrisno Mardjan Tamrin Tamrin Tamrin Tamrin Tamrin Tamrin Tamrin, Tamrin Tharry Yassa Wahyu Purnama Wahyu Rusdiyanto Winda Rahmawati Winda Rahmawati Winda Rahmawati Yadi Sudirman Yogie Wiweka Wisnumurti Yuanita Kusuma Pratiwi