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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Gema Ngabdi
Guyup Mahardhian Dwi Putra
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Agriculture, Biological Sciences & Forestry Humanities Education Engineering Environmental Science Social Sciences

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Sosialisasi Pemanfaatan Limbah Biomassa Sebagai Bahan Pembuat Briket Guyup Mahardhian Dwi Putra; Diah Ajeng Setiawati; Asih Priyati; Sirajuddin Haji Abdullah
Jurnal Gema Ngabdi Vol. 1 No. 2 (2019): Jurnal Gema Ngabdi
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jgn.v1i2.15

Abstract

Garbage seems like an unfinished problem in Indonesia, including in Mataram, West Nusa Tenggara. This study aims to reduce organic waste by change it into briquette products that provide benefits value. The method used was distribution of questionnaires, discussions, and practices on how to process organic waste. After this activity, the people become more understands how to treat organic waste and able to use the waste as briquettes
TEST OF PERFOMANCE ERK HYBRID DRYER WITH BIOMASS FURNACE AS ADDITIONAL HEATING SYSTEM FOR NUTMEG SEED (Myristica sp.) DRYING Guyup Mahardhian Dwi Putra
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 3, No 2 (2014)
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1233.839 KB)

Abstract

Conventional drying depend on the weather. It was caused agricultural product damaged, and moldy attack. So we need hybrid dryer with a source of radiation and solar biomass to continuous drying and can be controlled.The  aims of  this research is test performance of ERK hybrid dryer to drying the nutmeg seed during the drying process. Experiments were conducted to determine the distribution of temperature in the dryer  in condition with no material and material conditions. Input of energy derived from biomass combustion in the furnace (evening) and combination of biomass and radiation (during the day). Measurements of temperature and RH using a thermocouple CC and alcohol thermometer. Temperature and RH to be measured include temperature and RH in dryer with several measurement points representing the up, middle , bottom  and inlet temperature, outlet temperature  and ambient temperature measurements at intervals of 30 minutes. The results showed  average temperature ranges between 42 ° C - 51 ° C and RH ranged between 50.96 % -55.65 % . Time of  drying is used to dry nutmeg from the initial moisture content from 80.72 % wb to 9.67 % wb is 52 hours with an average drying rate is 7.8 % db / hour . The total energy used to heat and vaporize materials,water that is 290 499.9 kJ.  Efficiency of drying system 8.63% and energy of drying required to water evaporated is 28520.62 kJ / kg. The result  quality of product obtained color of nutmeg generally  more uniform.Key word : nutmeg seed, drying, green house, efficiency.
KARAKTERISTIK BUAH MANGGIS, ALPUKAT, DAN JAMBU BIJI PADA PENYIMPANAN SUHU RENDAH Sukmawaty Sukmawaty; Muhammad Ahzani; Guyup Mahardhian Dwi Putra
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 8, No 4 (2019): Desember
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1293.816 KB) | DOI: 10.23960/jtep-l.v8i4.280-292

Abstract

Penelitian ini bertujuan untuk mengamati perubahan karakteristik bahan hasil pertanian yang disimpan pada penyimpanan suhu rendah. Penelitian ini dilakukan dengan metode eksperi mental dengan tiga perlakuan penyimpanan, yaitu penyimpanan cool box, penyimpanan dengan pengemas polietilen dan penyimpanan pada suhu ruang. Digunakan tiga macam buah sebagai obyek penelitian, yaitu buah manggis, alpukat, dan jambu biji. Parameter yang diamati pada penelitian ini yaitu kadar air, susut bobot, laju respirasi, indeks warna, dan nilai GMD. Penurunan nilai kekerasan ketiga jenis buah pada penyimpanan cool box lebih rendah dari penyimpanan pengemas polietylen dan penyimpanan suhu ruang. Terjadi perubahan warna buah selama penyimpanan dimana perubahan terendah pada penyimpanan cool box dan perubahan tertinggi pada penyimpanan suhu ruang untuk semua jenis buah. Kata kunci: manggis, alpukat, jambu biji, penyimpanan, suhu rendah
Co-Authors Asih Priyati Diah Ajeng Setiawati Hunaepi, Hunaepi Muhammad Ahzani Sirajuddin Haji Abdullah Sukmawaty Sukmawaty