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All Journal Jurnal Agricultural Biosystem Engineering

Winda Rahmawati

Department of Agricultural Engineering, Faculty of Agriculture, Lampung University

Author-ID : 5289865

Agriculture, Biological Sciences & Forestry Automotive Engineering Civil Engineering, Building, Construction & Architecture Engineering Environmental Science Materials Science & Nanotechnology

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Articles

Rancang Bangun Paper Pot Transplanter Portable Bawang Merah (Allium ascalonicum L.) Rizky Legowo; Iskandar Zulkarnain; Winda Rahmawati
Jurnal Agricultural Biosystem Engineering Vol 1, No 2 (2022): Juni 2022
Publisher : abe.fp.unila.ac.id

This study aims to design, build, and test the equipment. Therefore, the work capacity, the result of planting shallots, and the percentage of planting success were parametered measured in this study. The method used in this study includes designing, manufacturing, and testing. The design phase used Solid Work softwere and followed by manufacturing building most of which use metal plate material. The next process is the testing phase which is carried out 5 times. After designing and manufacturing, then the shallots planting equipment is produced using paper chain pot with length 200 cm, width 35 cm, height 100 cm and weight 8 kg which is easy brought and disassembled according to user needs. This equipment is capable planting shallots with a uniform distance and faster than the concentional cultivate. The test results showed that a paper pot transplanter portable shallots proved to be twice as effective in doing planting shallots. Has a working capacity of 15468,26 seeds/hour with uniform spacing of 5 cm x 15 cm and effective field capacity of 0,0102 ha/hour with a planting success percentage of 96,21%, compared to conventional planting has a work capacity of 2605,36 seeds/hour with a spacing of 10 cm x 15 cm and an effective field capacity of 0,0037 ha/hour and planting success percentage 98.86%.

Uji Kinerja Pencacah Porang Warji Warji; Dwi Dian Novita; Winda Rahmawati
Jurnal Agricultural Biosystem Engineering Vol 1, No 1 (2022): J. Agricultural Biosystem Engineering
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1122.603 KB)

Porang is a type of tuber that is widely cultivated because of its high economic value. Porang tubers have good prospects to be developed as main and functional food ingredients. Processed porang tubers include porang chips, imitation rice, porang noodles, jelly and other preparations. One of the important processing of porang is the process of making porang tuber chips. Porang tuber chips can be made using a chopper machine. This study aims to test the performance of the porang tuber chopper machine. The research includes the theoretical test of the chopper machine and the actual test of the porang tuber chopper machine. The efficiency and effectiveness of the chopper also determinted. With the existence of an effective and efficient chopper machine, it can help farmers to chop porang tubers into porang tuber chips. Porang tuber chips have a higher economic value than porang tubers; with the chopper machine is expected to increase the income of porang farmers. The actual working capacity of the machine is 115kg/hour, the theoretical working capacity of the machine is 226 kg/hour and 78% for the large part and 74% for the small part, the thickness of the slices produced ranges from 3-8 mm; reached 85%.

Mempelajari Pewarnaan Tahu dengan Ekstrak Pewarna Alami untuk Variasi Tampilan Tahu Serly Anggraini; Tamrin Tamrin; Winda Rahmawati; Sapto Kuncoro
Jurnal Agricultural Biosystem Engineering Vol 1, No 1 (2022): Maret 2022
Publisher : abe.fp.unila.ac.id

Tofu is a food made from soybean. Tofu generally has a white or yellow color, so the addition of natural dyes from red dragon fruit peel extract, suji leaf extract, and pandan leaf extract will cause the product to have a more attractive color so that it can increase people's interest in consuming tofu.This research was conducted in April-June 2019 at the Bioprocess and Postharvest Engineering Laboratory, Department of Agricultural Engineering, Faculty of Agriculture, University of Lampung, in the Agricultural Product Technology Instrument Room, Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, and in the residence of Mrs. Siti Jl .Arjuna Banjarrejo Village, Batanghari District, East Lampung. The research procedure was carried out by preparation of tools and ingredients, the stage of making natural coloring extracts, the calculation phase of the concentration of natural coloring extracts of 4% and 8%, and the processing stage of tofu making processing stage extracts. The treatments given were 4% and 8% concentrations in each color extract with 3 replications. The research parameters consisted of a color test using the Color Meter TES 135 A, a texture test using Brookfield Texture Analizer, and an organoleptic test of taste and aroma using 15 panelists. The results showed that tofu with extracts of natural pandan leaves 4% concentration was the best treatment combination based on textured and organoleptic tests of taste and aroma.

Rancangan Kemasan Buah Alpukat (Persea Americana Mill) Menggunakan Serbuk Gergaji Kayu Ferdad Miza Taufiq; Tamrin Tamrin; Winda Rahmawati; Warji Warji
Jurnal Agricultural Biosystem Engineering Vol 1, No 2 (2022): Juni 2022
Publisher : abe.fp.unila.ac.id

This study aim to design avocado packaging using wood sawdust with an organic adhesive composition that is suitable and can reduce the damage of avocados during transportation and distribution. The ingredients used were round green butter avocado varieties, 8 mesh wood sawdust and 50 mm size, tapioca adhesive, molasses, and PVAc. While the tools used are transportation simulation tables, presses, molding, UTM, and rheo meters. The results showed the prototype of the individual packaging has dimension of (8,5 x 8,5 x 12) cm with the diameter of the hole 7,5 cm and the volume of the prototype of 646 cm3. From the calculation of packaging dimensions (40.5 x 24.5 x 12) cm with thickness packaging 1 cm and the distance between the holes 0,5 cm, where the fruit used had a diameter of ± 7.22 cm and a height of ± 9.015 cm. The amount of fruit used in one package is 15 avocados. The best packaging prototype (A2P1) using 50 mm wood sawdust with tapioca adhesive has the greatest compressive strength of 1,048 Pa so that the packaging can be used for 50 stacks equal to 6 m. This packaging is able to protect and help maintain the quality of avocado products during distribution with transportation mileage of 215.04 km with the lowest level of mechanical damage which is 16.66%.

Pembuatan Tepung Bengkuang sebagai Bahan Baku Makanan Purwanti Retno Sari; Tamrin Tamrin; Winda Rahmawati; R. A. Bustomi Rosadi
Jurnal Agricultural Biosystem Engineering Vol 1, No 2 (2022): Juni 2022
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jurnal abe.v1i2.6007

Processing of bengkuangin other products is flour which has many uses. Fresh bengkuang contains 2.1 g - 10.7 g starch and 1 g - 2.2 g protein. The purpose of this study is to eliminate the moisture content of the material by drying and turning it into flour as a raw material for food mixtures, so that its shelf life is longer. This research will have been carried out in March 2019 until July 2019 in the Bioprocessing and Post Harvest Laboratory, Water and Land Resources Laboratory, Department of Agricultural Engineering, Faculty of Agriculture, University of Lampung, Bandar Lampung, Laboratory of Agricultural Product Processing, Pati Laboratory and Carbohydrates, Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung. This research method with the experimental method. Temperature treatment and material thickness. The analysis carried out was a test of vitamin C, moisture content, aroma, color. The results of this study are the analysis of vitamin C, the higher the temperature, the vitamin C content will be damaged or lost due to evaporation. The water content of bengkuang slices has decreased, namely at 0 minutes 85% water content and after undergoing the process of pengovenan to 10%. The aroma of bengkuang flour is preferred by panelists at 50 ° C and 70 ° C, while at 90 ° C the panelists are less favored. The colors carried out by the statistical test had no effect between temperature on color and thickness had no effect on color.

Co-Authors Dwi Dian Novita Ferdad Miza Taufiq Iskandar Zulkarnain Purwanti Retno Sari R. A. Bustomi Rosadi Rizky Legowo Sapto Kuncoro Serly Anggraini Tamrin Tamrin Warji Warji

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