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All Journal Jurnal Rekayasa Pangan dan Pertanian Jurnal Keteknikan Pertanian agriTECH Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Aquasains : Jurnal Ilmu Perikanan dan Sumberdaya Perairan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) e-Jurnal Rekayasa dan Teknologi Budidaya Perairan Batoboh : Jurnal Pengabdian Pada Masyarakat Riau Journal of Empowerment Indonesian Journal of Engagement, Community Services, Empowerment and Development (IJECSED) Jurnal Profesi Insinyur Universitas Lampung Jurnal Puruhita Jurnal Agricultural Biosystem Engineering Seminar Nasional Insinyur Profesional (SNIP)
Sri Waluyo
Jurusan Teknik Pertanian, Fakultas Pertanian, Universitas Lampung
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences Other

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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
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
MEMPELAJARI KARAKTERISTIK FISIK BIJI KAKAO (Theobrema cacao L.) PADA SUHU PENGERINGAN YANG BERBEDA Waluyo, Sri; Saputra, Tri Wahyu; Permatahati, Nikita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 2 (2021): Juni
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i2.200-208

Abstract

Drying is a common process step for agricultural grain products for ease of handling and to achieve the desired quality levels. One of the commodities that have high economic value produced by farmers in Lampung Province is cocoa beans. The drying process may change the physical properties of the cocoa beans and affect the processing of cocoa beans at a later stage. This study aims to determine the effect of drying temperature on changes in the physical properties of cocoa beans such as dimension, volume, weight, surface area, true density, bulk density, porosity, sphericity, and angle of repose. This research was applied to fresh non-fermented cocoa beans in testing. The cocoa beans were dried at temperatures of 40, 50 or 60oC. The research data were then statistically tested using paired sample T-Test at the 95% level to determine whether there is any effect of drying temperature on changes in its physical properties. The results showed a significant effect of drying temperature on weight, volume, geometric mean diameter (Dg), surface area, bulk density, porosity, and angle of repose of cocoa beans. Meanwhile, the sphericity and true density parameters did not significantly change. Keywords: cocoa beans, drying, physical properties
Pemberdayaan Pengurus Bumdes dan Wirausaha Baru di Desa Suka Agung Barat Kecamatan Bulok Kabupaten Tanggamus Efendi, Nur; Waluyo, Sri; Ibrahim, Gusri Ahyar
Jurnal Puruhita Vol 3 No 2 (2021): August 2021
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/puruhita.v3i2.53124

Abstract

Desa Suka Agung Barat merupakan salah satu Desa yang memiliki potensi ekonomi yang besar di Kecamatan Bulok Kabupaten Tanggamus. Beberapa komoditas yang dihasilkan diantaranya adalah pepaya, pisang, dan kakao. Disamping sebagai petani, sebagian besar penduduk memilihara kambing sebagai salah satu sumber penghasilan keluarga. Kurangnya pengetahuan dan keterampilan masyarakat menyebabkan mereka belum mampu menciptakan ketahanan ekonomi Desa. Tujuan dari program pemberdayaan ini adalah meningkatkan pengetahuan dan keterampilan pengurus Bumdes dan wirausaha baru dalam mengelola usaha. Program pemberdayaan ini mencakup kegiatan penyuluhan, pelatihan, dan pendampingan selama selama bulan Agustus dan September 2020. Materi yang diberikan dalam kegiatan ini meliputi manajemen usaha usaha kecil, manajemen keuangan, manajemen pemasaran dan manajemen usaha ternak kambing. Hasil evaluasi menunjukkan bahwa kegiatan pemberdayaan telah berhasil meningkatkan pengetahuan peserta sebesar 94,96% dan terdapat 3 (tiga) peserta yang sudah menerapkan pembukuan dalam usahanya.
Pengendalian Temperatur dan Kelembaban dalam Kumbung Jamur Tiram (Pleurotus sp) Secara Otomatis Berbasis Mikrokontroler Sri Waluyo; Ribut Eko Wahyono; Budianto Lanya; Mareli Telaumbanua
agriTECH Vol 38, No 3 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (335.743 KB) | DOI: 10.22146/agritech.30068

Abstract

Oyster mushroom can grow properly at temperatures of 16–30 °C and relative humidity of 80–95%. Environment conditioning by spraying of water in mushroom house manually in the morning and evening as the temperature and humidity controling is less effective and highly bothersome. Using of technology can controlling temperature and humidity in a mushroom house automatically.  This research aims to design an automatic control system to control temperature and humidity in oyster mushroom house. Research is located at an altitude of 125 meters above sea level. Automatic control system with a setting point temperature of 25 – 30 °C and humidity of 80 – 95% was tested at mushroom house with dimensions of 4 × 2 × 2 m with a capacity of 600 baglog mushrooms.  The results show that the performance of daily temperature and humidity without control is respectively 24.10 to 35.19 °C and 64.28 to 99.90%. While the temperature and humidity with the control system are 25.10 to 30.09 °C and 80.84 to 99.90%, respectively.
Effect of Temperature and Concentration of Sugar Solution in The Process of Osmotic Dehydration of Pumpkin (Cucurbita moschata) Astri Magdalena; Sri Waluyo; Cicih Sugianti
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 4 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Vegetables and fruits are horticultural commodities that commonly have a limit shelf life. It is because they have high water content. A post-harvest handling that can be done is by osmotic dehydration technique. The aims of this research were to know the effects of temperature and concentration in the process of osmotic dehydration of pumpkin. This research uses volume of pumpkin with a length of ± 2 cm, width of ± 2 cm, and thickness of ± 1 cm that soaked at temperature 30, 40, 50 ºC and concentration of sugar solution 40, 50, 60 ºBrix for 480 minutes. The results showed that sugar concentration and soaking temperature increase total soluble solids, solid gain and water loss but decrease water content, volume, weight, and material hardness. Values of water loss and solid gain are highest in the combination of 50 ºC dan 60 ºBrix that reach 60,23%, and 11,00%, respectively. Keywords: Osmotic dehydration, pumpkin, soaked temperature, sugar concentration
Uji Penggunaan Metode Discriminant Partial Least Squares (DPLS) dan Data Spektra di Daerah Ultraviolet-Cahaya Tampak untuk Penggolongan Kopi Luwak Diding Suhandy; Meinilwita Yulia; Sri Waluyo; Cicih Sugianti
Jurnal Keteknikan Pertanian Vol. 5 No. 3 (2017): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (917.576 KB) | DOI: 10.19028/jtep.05.3.195-200

Abstract

AbstractThe potential use of UV-Visible spectroscopy along with DPLS (discriminant partial least squares) method has been evaluated to discriminate authenticity of luwak coffee. In this study, UV-Visible spectral data of adulterated and unadulterated luwak coffee samples were obtained within 190-700 nm spectral region. DPLS model were then developed using original spectra to distinguish between adulterated and unadulterated luwak coffee samples. The predictions using developed DPLS model resulted in 100% of correct classification rate for adulterated and unadulterated luwak coffee, respectively. Our results showed that UV-Visible spectroscopy data with DPLS method can be applied to rapid detecting luwak coffee adulteration with other cheaper non-luwak coffees. This technology may be applied to protect and promote luwak coffee as one of Indonesian coffee specialty.Abstrak Potensi penggunaan spektroskopi ultraviolet-cahaya tampak dan metode DPLS (discriminant partial least squares) dievaluasi untuk digunakan dalam proses diskriminasi kopi luwak. Pada penelitian ini data spektra untraviolet-cahaya tampak kopi luwak asli dan kopi luwak yang dicampur kopi arabika (kopi luwak campuran) diambil pada panjang gelombang 190-700 nm. Model DPLS dibangun menggunakan spektra asli untuk membedakan antara kopi luwak asli dan kopi luwak campuran. Hasil prediksi menggunakan model DPLS menghasilkan ketepatan klasifikasi sebesar 100% untuk kopi luwak asli dan kopi luwak campuran. Hasil riset ini menunjukkan spektroskopi ultraviolet-cahaya tampak dan metode DPLS dapat digunakan sebagai salah satu metode cepat untuk mendeteksi adanya pemalsuan kopi luwak yang harganya mahal menggunakan kopi bukan luwak yang harganya lebih murah. Teknologi ini dapat diterapkan untuk melindungi sekaligus mengenalkan kopi luwak sebagai salah satu kopi specialty Indonesia.
Penerapan Manajemen Kesehatan Panti Benih Udang Di Kalianda Lampung Selatan Rico Wahyu Prabowo; Sri Waluyo; Yudha Trinoegraha Adiputra; Rara Diantari; Esti Harpeni
AQUASAINS Vol 3, No 2 (2015)
Publisher : Jurusan Perikanan dan Kelautan

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Abstract

Shrimp culture drives the national economy that are included in the program of industrialization of fisheries in the economic development programs of blue ( blue economy ). Shrimp farming in Lampung province remains a mainstay of the region as a foreign exchange earner . Kalianda , South Lampung is the center hatchery tiger shrimp (Penaeus monodon) and vannamei shrimp (Litopeneaeus vannamei ) the largest in Lampung. research conducted to observe the shrimp health management applied by growers of black tiger shrimp and vannamei shrimp in South Lampung and learn relationship between seed health management with quality seeds and tiger prawn shrimp vannamei shrimp health management dihasilkan. Data obtained by interview and the quality of shrimp seed obtained from observations in the laboratory with the observed light response, swimming activity, abnormality, gut contents, lipid droplets, the condition of the hepatopancreas and pigmentation. There are 22 hatchery were observed with the application of the value of health management in the high category for the third hatchery , hatchery medium category 6 and category bneih low at 13 homes. The quality of virus-free shrimp WSSV and IHHNV and the amount of bacteria in the body are normal and healthy shrimp was observed in the overall nursing bneih diamati. Relation between hatchery management application health and seed quality is reflected by the equation Y = 0,019X2 - 1,358X + 52.49 with the coefficient of determination ( R2 ) of 0.419. This relationship indicates that the quality of shrimp seed is determined by the health of hatchery management practices (r = 0.647). This study reinforces the importance of implementing health management hatchery known by farmers with biosecurity as a form of sustainable shrimp farming .
ENRICHED LIVE FEED SHOWED DIFFERENT GROWTH AND SURVIVAL TO BLACK TIGER SHRIMP (Penaeus monodon) POST LARVAE 2-13 Nyi Ayu Ika Pratiwi; Sri Waluyo; Yudha Trinoegraha Adiputra; Wardiyanto Wardiyanto
AQUASAINS Vol 4, No 1 (2015)
Publisher : Jurusan Perikanan dan Kelautan

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Abstract

Live feed is used in aquaculture as nutrient and energy source to increase the growth of  shrimp. The study of different live feed addition aimed to determine the effectiveness of enrich live feed based on growth and survival rate for black tiger shrimp (Penaeus monodon) post larvae 2-13. The post larvae have initial average weight of 1,17 mg and initial average body length of 5,3 mm. This study design using completely randomized design with four treatments and four replications were used : Artemia naupli enriched with fish oil, Branchionus plicatilis enriched with Tetraselmis chuii, Branchionus plicatilis enriched with Nannochloropsis, Branchionus plicatilis enriched with Tetraselmis chuii and Nannochloropsis. Shrimp was kept during 14 days for studying enrich live feed which were effective for the shrimp. The data was analyzed with ANOVA and continued with the LSD test.  The research showed that different live feed addition give different growth. Artemia naupli enriched with fish oil is optimum for black tiger shrimp growth with body weight of 2,61 mg, body length of 5,96 mm, and survival rate of 89% (P<005) . It showed that enriched live feed will change contens of nutrien in live feed ang give positive response on growth and survival rate. This research support application of effective live feed management for adapting black tiger shrimp’s metamorphose in short time.
Pengaruh Padat Tebar Terhadap Pertumbuhan Dan Kualitas Udang Windu (Penaeus monodon) Pada Sistem Nurseri Aris Candra Prihantoro; Sri Waluyo; Yudha Trinoegraha Adiputra; Rara Diantari; Wardiyanto Wardiyanto
AQUASAINS Vol 3, No 2 (2015)
Publisher : Jurusan Perikanan dan Kelautan

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Abstract

The low productivity during extensive culture of tiger shrimp (Penaeus monodon) may caused by disability to environmental adaptation of shrimp during cultured period. Nursery system build up to minimize this constrains and enhances shrimp growth, quality and variation in natural pond system. Nursery system is cultured method to take care shrimp during post larvae to juvenile size within 14 days. The objective of this research is to measure the growth and the quality of post larvae shrimp during nursery system at different density which is 750; 1250; 1750 and 2250 shrimps/m2, respectively. The observation of juvenile quality was done to observe the digestive tract, weight variation, necrosis and parasite fouling. In the other side, growth observation was observed by the total length and the body weight. The result showedgrowth and quality of shrimp significantly differentwithin different density. In contrast survival rate of shrimp in differeny density not significantly different. The density of 750 shrimp/m2during nursery system in extensive  shrimp culture showed optimum in growth and quality.Shrimp production rose optimum size at 2250 shrimp/m2. The simulation of economic analysis  of shrimp production showed benefit to farmer in 1750 shrimp/m2 of density. This study support shrimp production in traditional method may increase with nursery system  and additional feed in short period (2 weeks).
Co-Authors Agus Haryanto Aidil Fitriansyah Alvin Restian Anak Agung Gede Sugianthara Andrie Septiawan Anisa Narullita Aris Candra Prihantoro Arivina Ratih Yulihar Taher Astri Magdalena Astrid Wulandari Aziza Putri Utami Budianto Lanya Cicih Sugianti Cicih Sugianti Cicih Sugianti Cicih Sugianti Cicih Sugianti Diding Suhandy Dwi Dian Novita Dwi Nugroho Eko Regita Damayanti Erlina Erlina Esti Harpeni Fauzan . Fipit Novi Handayani Gusri Akhyar Ibrahim Herry Wardono Ibrahim, Gusri Ahyar Irza Sukma Irza Sukmana Kusumiyati Lina Marlina Malyan Afri Arlita Mareli Telaumbanua Maria Erna Kustyawati Maria Erna Kustyawati Meinilwita Yulia Meinilwita Yulia Meinilwita Yulia Meinilwita Yulia Mohamad Amin Moneyzar Usman Nanik Agustina Novalia Novalia Novi Apratiwi Nur Efendi NUR EFENDI Nyi Ayu Ika Pratiwi Permatahati, Nikita Rahmat Ibnu Mas&#039;ud Rara Diantari Ribut Eko Wahyono Ribut Sugiharto Ribut Sugiharto Rico Wahyu Prabowo Riri Iriani Sapto Kuncoro Siti Suharyatun Sri Sri Setyani Suci Ristiyana Sugeng Triyono Suharno Suharno Supono Supono Syaiful Bahri Tamrin, Tamrin Tiara Nirmala Tohari Tohari Tri Wahyu Saputra Wardiyanto Wardiyanto Warji Warji Winda Rahmawati Yadi Sudirman Yuanita Kusuma Pratiwi Yudha Trinoegraha Adiputra Yul Martin Yuli Ambarwati