Article Per Year (5 Year)
p-Index From 2019 - 2024
2.571
P-Index
This Author published in this journals
All Journal Jurnal Keteknikan Pertanian Perfecting a Video Game with Game Metrics Rekayasa Mesin Journal of Innovation and Applied Technology The Indonesian Green Technology Journal Jurnal Pembangunan dan Alam Lestari Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH Pro Food Jurnal Ilmiah Rekayasa Pertanian dan Biosistem ALCHEMY Jurnal Penelitian Kimia Proceeding Simposium Nasional Kelautan dan Perikanan WIDYA LAKSANA Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Contributions of Central Research Institute for Agriculture Rona Teknik Pertanian
Bambang Dwi Argo
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Other

Published : 77 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 77 Documents
Search

 1   2   3   4   5 
Utilization of Microwave Pretreatment Process Degradation of Lignin in Pulp Sugarcane (Bagasse) in Bioethanol Production Widyawati, Niken Lila; Argo, Bambang Dwi; Hendrawan, Yusuf
Jurnal Teknologi Pertanian Vol 15, No 1 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (429.153 KB)

Abstract

Bagasse contains lignocellulose can be broken down into glucose as bioethanol production. In this research, bagasse pretreatment was conducted using NaOH solution and utilizing microwave irradiation in a microwave. The purpose of this research was to determine the effect of long exposure to microwave with NaOH concentration on the cellulose content. Pretreatment of bagasse is done in the microwave with the variation of time (10 minutes, 20 minutes, 30 minutes, and 40 minutes) and the variation of the concentration of NaOH (1 molar, 2 molar, and 3 molar). Characteristics before and after treatment were analyzed by Scanning Electron Microscopy (SEM). The results showed that the highest content of cellulose with an average of 86.85% by treatment with NaOH 3 molar and long exposure to microwave 40 minutes. While the lignin content decreased from 17.56% to 5.47% and a hemicellulose content of 20.98% to 2.58%.Keywords: lignocellulose, NaOH, SEM 
Application of Chili (Capsium annulum Sp.) as Cotton Wood (Hibiscus tiliaceus L.) Preservatives with Vacuum Soaking Methods Susilo, Bambang; Argo, Bambang Dwi; Mubarok, Luthfi
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (329.523 KB)

Abstract

Chili (Capsium annulum  Sp.) is used  as preservatives of Cotton Wood (Hibiscus tiliaceus L.) with vacuum  pressure soaking method with full cellar process. The objectives of this study were to reveal the comparison between preserved and un-preserved wood based on its compressive strength and flexural strength, to investigate the effect of various concentrations of preservatives (i.e. 10, 20, and 30%) on biological and a mechanical wood properties, and to know the resistency of cotton wood (Hibiscus tiliaceus L.) to decrease quality caused by insect wood destroying or other organic materials. Preservation method used in this study was vacuum pressure soaking method with full cellar process and the preservative was the chili (Capsium annulum Sp.) solution. The research was conducted with Completely Randomized Design with treatment of various concentrations of chili solution (i.e. 0%, 10%, 20% and 30%) with five repetitions. The data were analyzed with Anova and presented by graphs. The results indicated significant differences between preserved and un-preserved cotton wood, both on mechanical testing and organic damage.  After 24 days of observation, damage caused by insect was found in un-preserved wood, but none could be identified in those which were preserved.   Keywords : preservation, cotton wood, chili, vacuum pressure soaking
Conveyor Control System Design using The AT86C51 Microcontroller for Sorting of Sweet Orange (Citrus sinesis L.) based on Their Physical Appearances Argo, Bambang Dwi; Yogantoro, Nova
Jurnal Teknologi Pertanian Vol 8, No 1 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (396.471 KB)

Abstract

Considering the plantation area and annual production, orange is the third mostimportant commodity after banana and mango. Orange from harvesting has varietymaturity and dimension so that needs sorting. Manual sorting cannot yield election ofquality maximally.  The use of automated mechanical sorting for agricultural produces is expected notonly to eliminate boring and time consuming jobs, but also to reduce cost by minimizing oflabors. This particular research was conducted to develop and to test a conveyor controllersystem using a PC equipped with the AT89C51 microcontroller, as an automatedmechanical sorting system for mandarin oranges. The fruit was put on the runningconveyor at which the image was recorded and then input to the developed system. Thefruits classification was based on their physical appearances.  The developed system consisted of two main parts: the mechanical subsystem, i.e. aconveyor which was equipped with the classification mechanism and the electronicssubsystems, i.e. the AT 89C51 microcontroller that serially connected with a PC,functioned as the main controlling unit.  Test results showed that the position control system worked according to theprevious expectation. The average conveyor slip was 6.87 % resulted from the V-belttransmission. The precision of the halted fruit under the imaging unit was greatlyinfluenced by the positioning of the light sensors, rotation of motor, and the position of theimaging camera. The average capacity of the system based on the imaging analysis timeand the motor rotation were 213 fruits/hour (43.07%) and 442 fruits/hour (89.41%),respectively. They were lower than the ideal capacity of  495 fruits/hour.Key words: Mandarin Oranges, Sorting, AT89C51 Microcontroller
Performance Test Of Pressurized Stove Using Kapok (Ceiba petandra) Oil As An Alternative Fuel Susilo, Bambang; Argo, Bambang Dwi; Rakhmawati, Aulia
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (561.135 KB)

Abstract

The aim of the experiment is to analyze the influence of transesterification and degumming processes to the physical characteristic of kapok oil and to know the combustion performance of pressurized stove using oil result from degumming and transesterification. The performance test of pressurized stove consists of two factors. First factor is pressure (0.7 and 1 bar), the second factor is the kind of fuel; kerosene, degumming and transesterification. The result shows the combustion performance of pressurized stove using oil from transesterification process has the same performance using kerosene, this is evaluated from the physical characteristic of the oil and the combustion performanced. The physical characteristic analyzed were viscosity, density and calorific value, while the parameters of pressurized stove performance that was monitored were burning time, flame quality, nozzle clogging, fuel consumption, burning velocity, burn efficiency and stove energy. The pressure of pressurized stove was significant influence to the fuel consumption, flaming velocity, burn efficiency, and stove energy.Key words: Kapok oil, degumming, transesterification, pressurized stove
Design and Performance Test of Relative Humidity and Temperature Controlling Devices Using the Micro controller AT89C51 for Drying S., Sumardi H.; Argo, Bambang Dwi; Umniyati, Dian
Jurnal Teknologi Pertanian Vol 6, No 3 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (183.137 KB)

Abstract

The objectives of this research were to design and to produce relative humidity and temperature controlling devices using the Micro controller AT89C51 hardware and to control the heater performance of a dryer. The works was carried out in three stages: designing, constructing and performance testing of the devices. The associated apparatus includes the SHT 75 sensor, a keypad, an LCD, and a driver relay. The “Assembler” language was used to develop a computer software. The output of measurements of the product temperatures and relative humidities of the air were used to control the heater and blower operation during drying.  The readings of the developed devices were compared with the ones using the corresponding conventional apparatus. The results showed that the devices works well for measurement of a set values of RH and temperature. Compared with the conventional method, the difference in readings were in the order of 0.07oC to 0.53oC (temperature) and 0.16 to 0.98% for RH in the range of RH between 75 – 79%.   Key words: temperature and RH control, drying, Micro controller AT89C51, SHT75 sensor
Monitoring System of Oxygen and Carbondioxide in Controlled Atmosphere Storage System Argo, Bambang Dwi; Lastriyanto, Anang; Astuti, Nuraini Puji
Jurnal Teknologi Pertanian Vol 9, No 3 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (189.05 KB)

Abstract

One of the ways in pickling process of main food material of vegetables and fruits is storage. Principally, the control of metabolism during storage, such as respiration, transpiration, disease infection, is designed to lengthen shelf life of horticultural products.  The purpose of storage of fruits and vegetables is to lengthen product utilization, to control market demand, and to increases benefits. So far, the system of controlled atmosphere storage is still done manually either by observation of gas composition or changing gas inside the packaging. Therefore, it is needed to modify equipment for monitoring system and controlling gas automatically, so the changes of gas volume and composition in storage space of CAS can be detected. Equipment applied in this research was microcontroller AT89S51 and its arrangement system by using computer. It had an existence of communication between a microcontroller system and a personal computer through IC RS 232. At this research the oxygen concentration changed from 21% to 2% and the carbon dioxide concentration increased from 0.03% to 2.5% at temperature of 26oC. This condition was suitable for apple var. Rome Beauty storage.Keywords: oxygen, carbon dioxide, CAS, MKAT89S51, personal computer
The Effect of Sodium Bikarbonate Immersion and Frying Temperature TowardThe Hardness Value of Cocoyam Chips (Xanthosoma sagittifolium) Putranto, Angky Wahyu; Argo, Bambang Dwi; Komar, Nur
Jurnal Teknologi Pertanian Vol 14, No 2 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (565.56 KB)

Abstract

The major problem that need to be considered in chips product arecrunchiness. The research to get the crispy chips product is generally done by adding a solution of Calcium Hydroxide (Ca(OH)2).However, basically high calciuminCalcium Hydroxide makes a hard texture. Therefore, searched alternatives to make a crunchy texture chips with a low hardness level. The immersion of Sodium Bicarbonate (NaHCO3) as crunchy maker, will produce CO2 gas which is expected to form many pores in cocoyam chips,so the texture of produced chips will be more crisp. To see the quality of chips due to the Immersion of Sodium Bicarbonate (NaHCO3), then do the microstructural studies using Scanning Electron Microscopy (SEM).The results obtained water content and hardness values are lower than previous research, and the best treatment was NaHCO3 soaked concentration of 1 g/L and the frying temperature of 180 °C with the parameters value such as physical parameters; watercontent of 2.636%, hardness value of 0.443 kg/cm2,organoleptic parameters; crunchiness of 6.05, the appearance of 5.30, taste of 5.45, colour 5.40 and the energy needed for frying are 55.323 kJ/kg. Microstructure from SEM showed that immersion of NaHCO3 and frying temperature effected to gelatinization which is characterized byincreasing the average of matrix diameter from 68.51μm (raw material) to 103.07μm and has a diameter bubbles on average 29.19 μm (soaked of NaHCO3 with a concentration of 1 g/L and the frying temperature of 180 °C). Key words : Cocoyam, Sodium Bicarbonate, Scanning Electron Microscopy (SEM)
Analisis Heat Exchanger Aliran Paralel Pada Pasteurisasi Sari-Buah Tomat Komar, Nur; Argo, Bambang Dwi; Akbar, Malul
Jurnal Teknologi Pertanian Vol 4, No 1 (2003)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (227.392 KB)

Abstract

Tomat (Lycopersicum esculentum Mill.) merupakan salah satu tanaman hortikultura yang mempunyai nilai ekonomi bervitamin. Namun buah tomat mempunyai sifat mudah rusak bila disimpan dalam waktu lama karena aktivitas mikroorganisme dan struktur dari tomat itu sendiri. Salah satu penanganan pasca panen untuk menghindari pemborosan produksi yaitu pengolahan dengan pasteurisasi atau sterilisasi. Pasteurisasi adalah pemberian panas yang relatif ringan, biasanya dikondisikan dibawah 100 0C, dimana digunakan untuk memperpanjang daya simpan dari makanan untuk beberapa hari (contoh susu) atau beberapa bulan (contoh buah dalam botol). Pasteurisasi ini melindungi makanan dengan inaktivasi dari enzim dan mikroorganisme tidak tahan panas yang bersifat merusak. (contoh bakteri tidak berspora, ragi) tetapi mengakibatkan perubahan minimal pada sifat sonsiris atau nilai nutrisi dari makanan. Penelitian ini bertujuan untuk  menganalisa perubahan yang terjadi pada sistem heat exchanger pipa dengan metode simulasi numerik, mengetahui dimensi penukar kalor optimum hasil simulasi dan dapat membuat program simulasi komputer untuk heat exchanger pipa.  Model penukar panas untuk pasteurisasi dikembangkan dengan membuat keseimbangan energi pada volume kontrol. Model ini dipecahkan dengan metode numerik serta exact solusi sebagai nilai pembanding dari metode numerik. Beberapa variabel yang dicari yaitu sebaran suhu (T) pada titik tertentu sepanjang pipa baik pipa di pemanas atau pipa yang akan dipanaskan. Selain itu juga pembentukan konstanta N1 adalah (Uo.p.Do/mh.Cph) pada fluida pemanas,N2 adalah (Ui. p.Di /mc.Cpc) pada sari buah tomat untuk perhitungan paralelflow dan M1 adalah (Uo.p.Do/mh.Cph) pada sari buah untuk perhitungan dengan pemanas konstan. Program komputer simulasi numerik, dikembangkan dengan menggunakan fasilitas pemrograman Turbo Pascal 7.0. Dimana program ini memiliki keunggulan yaitu bahasa pemrograman yang terstruktur. Program dikerjakan dibawah sistem operasi Windows 1998 pada komputer PC. Pengujian program simulasi komputer,  menu paralel dilakukan dengan data sebagai berikut : Cph = 4,18 KJ/kg 0C, Cpc = 4,007 KJ/kg 0C, hh = 0.1597  W/m2 0C, = 0.023 kg/s, Do = 0.023 m,  = 0.016 kg/s , hc = 0.1575  W/m20C, Di = 0.02 m, L = 4 m, dx = 0.2, x0 = 0 , Th0 = 1200C, Tc0 = 200C. menghasilkan nilai sebaran suhu konstan sebesar 650C dalam waktu 8 detik dengan panjang pipa 1 meter. Input nilai konstanta adalah (Uo.p.Do/mh.Cph) pada fluida pemanas,N2 adalah (Ui. p.Di /mc.Cpc) pada sari buah tomat pada analisa paralel flow didapatkan bahwa nilai optimum diperoleh dengan membuat nilai N2 yang tetap paling besar akan memberikan sebaran suhu yang lebih cepat naik dan konstan. Selain itu dengan nilai N1dibuat tetap dengan nilai lebih kecil akan didapatkan sebaran suhu yang cepat naik dan konstan pada N2.   Kata kunci: tomat, pasteurisasu, Analisis Heat Exchanger, dan metode simulasi numerik
Determination of Thermal Conductivity of Ambon Banana (Musa Paradisiaca L.) in One Dimensional Heat Transfer Mechanism Argo, Bambang Dwi; Komar, Nur; Damayanti, Retno
Jurnal Teknologi Pertanian Vol 1, No 3 (2000)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (194.954 KB)

Abstract

The knowledge of thermal conductivity (k) is very important to estimate the flux ofheat transfer on material. The thermal conductivity Ambon Banana fruit (Musaparadiciaca L.) has been exploited in our works and the results are important forconstructing a system of food manufacture process such as heating, cooling, drying etc. The aims of this experiment are; 1) to determine the thermal conductivity of Ambonbanana fruit, 2) to know an influence of temperature gradient on the thermal conductivity. The configuration of experiment are fixed and they are; 1) the heat transfer in onedimensional, 2) the initial and boundary condition in certain value, 3) materialconsidered homogeny, and 4) experiment in unsteady state condition  The thermal conductivity is calculated by the numerical method (Method of CrankNicholson). The Ambon banana fruit is milled to obtain the homogenize of size and physical characteristic material. The given temperature treatment is of 40°C and of 70°C. We obtain that the mean of thermal conductivity of Ambon banana fruit at temperature of 40°C is (0.525±0.031) W/m°C and of 70°C is (0.530±0.066) W/m°C. Wecan make a conclusion that the higher of gradient temperature, affect thermal diffusivity.Keywords : thermal conductivity, heat transfer, unsteady state, one dimensional.
The Comparison of Paddy Straw Lignin Degradation Pretreatment Process Using Wet Milling and Dry milling in Bioethanol Production Ni’mah, Farisatun; Argo, Bambang Dwi; Lutfi, Musthofa; Maharani, Dewi Maya; Putranto, Angky Wahyu
Jurnal Teknologi Pertanian Vol 15, No 2 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (502.224 KB)

Abstract

Bioethanol is one alternative to fossil fuel substitutes depleting annually. Bioethanol production using waste material containing cellulose such as rice straw, require special attention in the process of pretreatment to customize the lignocellulose both in terms of structure and size to break up and reduce the content of lignin and hemicellulose. This research has been conducted on the hydrolysis of rice straw using wet milling pretreatment (WMP) and microwave-NaOH method compared to the dry milling pretreatment (DMP) with respect to the content of cellulose, hemicellulose and lignin. The results showed that the hydrolysis using WMP has a lower content of cellulose, hemicellulose and lignin compared to the DMP, since the size of the rice straw affect the mesh lignocellulose content. The larger mesh size of rice straw used, so the lignocellulose content is getting smaller.   Keywords: Bioetanol, Delignifikasi, Pretreatment, Wet Milling, Rice Straw
Co-Authors A.A. Ketut Agung Cahyawan W Agus Jiwantoro Alvian Budhi Irianto Amin Setyo Leksono Amin Setyo Leksono Anang Lastriyanto Anggi Lestari Angky Wahyu Putranto Anik Wulandari Anung Nugroho Jayalaksono Arga Anugrahandy Arsyika Oktaviani Arta Harianti Ary Mustofa Ahmad Asdin . Asmaniyah Mardiyani, Siti Atiek Iriany Aulia Rakhmawati Azhar, Wilda Aulia Bambang Guritno BAMBANG SUSILO Bambang Susilo Bobby Wirasantika Budi Swastomo Chandra Satya Pujiarga Choirul Muslim Cici Damayanti Cicik Rahayu Danang Ariyanto Dewi Maya Maharani Dhanny Septimawan Sutopo Dhika Aringtyas Dian Anggianda Marpaung Dian Aris Setiawan Dian Umniyati Dian Yulianto Dikianur Alvianto Dimas Firmanda Al Riza Dina Wahyu Indriani Dinia Cholidia Dwi Setiawan Faisal Ramadhan Faisz Kasifalham Fara Aulia Agustin Nurhadi Farisatun Ni’mah Febriyanti Ariska Amaliyah Ferys Ika Oktavia Fiona Drefin Oktadina Firda Pramesti Puspaningarum Gracia Deborah Alfons, Gracia Deborah Gunarko Gunarko Gunomo Djojowasito Gunomo Djoyowasito Gunomo Djoyowasito Haris Ferdiansyah Irvan Adhin Cholilie ishak usman Izza, Sylvia Ni’matul Jannur Majesty Joko Prasetyo Joko Prasetyo Kusuma Faisal M La Choviya Hawa La Choviya Hawa Larasati, Indri Asiani Lestari, Anggi Luthfi Mubarok Malul Akbar Mantong, Jimmy Olsanaya Marhen Andan Prasetyo Maurice Andreane Mayadiana Susilowati Ningsih Moch. Bagus Hermanto Mochamad Bagus Hermanto Mochammad Bagus Hermanto Muhamad Firdaus Muhammad Alvian Muhammad Fadhil Muhammad Fathussalam Mukaromah, Sintya Laylie Musthofa Lutfi Musthofa Lutfi Mustofa Lutfi Nadya Villarasty Naily Ulya Niken Lila Widyawati Nova Yogantoro Nugroho Nimpuno Nur Komar Nur Komar Nuraini Puji Astuti Nurfauzi, Sobirin Oktaria Eka Y Palupi Widiyastuti Rama Oktavian Rama Oktavian, Rama Ramadhan, Faisal Randy Cahya Wihandika Retno Damayanti Rini Yulianingsih Rosyida Ayu Pratiwi Safitri Rizka Rahmawati Sandra Sandra Sellyan Lorenza Olanda Putri Shinta Rosalia Dewi Shinta Rosalia Dewi Slamet Wahyudi Souma Wiryo Pamungkas Sri Hartini Sumardi H. S. Sumardi Hadi Sumarlan Sumardi Hadi Sumarlan Sumardi Hadi Sumarlan Sumardi Hadi Sumarlan Susinggih Wijana Susinggih Wijana Syaifuddin Purwo Utomo Tri Priyo Utomo Turangga Bagus Setya Graha Ubaidillah Ubaidillah Ulwan Zuhdi Umi Mianadhiroh Wahyunanto Agung Nugroho Yahya Wahyu Prasetya Yusron Sugiarto Yusuf Hendrawan Yusuf Wibisono