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All Journal Jurnal Agricultural Biosystem Engineering
Tamrin Tamrin
Department of Agricultural Engineering, Faculty of Agriculture, Lampung University
Agriculture, Biological Sciences & Forestry Automotive Engineering Civil Engineering, Building, Construction & Architecture Engineering Environmental Science Materials Science & Nanotechnology

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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1101.372 KB) | DOI: 10.23960/jurnal abe.v1i1.5951

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (294.616 KB) | DOI: 10.23960/jurnal abe.v1i2.5805

Abstract

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%.
Pengaruh Campuran Limbah Tongkol Jagung, Batang Singkong dan Batu Bara dengan Perekat Tapioka terhadap Kualitas Briket Biocoal Aditia Haidar; Tamrin Tamrin; Sandi Asmara; R. A. Bustomi Rosadi
Jurnal Agricultural Biosystem Engineering Vol 1, No 2 (2022): J. Agricultural Biosystem Engineering
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (985.894 KB)

Abstract

Coal briquette is an alternative fuel or as a substitute for other fuels. Biocoal briquettes, the composition not only consists of calcium and adhesive but also added a mixture of biomass in it as a substance to reduce emissions and accelerate combustion. In making briquettes, it require adhesives to bind biomass and coal particles. The biomass use casson stone and corncob. This research purpose to determine the composition the waste mixed of corncob, cassion stone and coal with tapioca glues to be quality of biocoal briquettes. The method of this research is Completely Randomized Design Factorial. This research had two factors, the first factor (P) is comparison of composition material. The second factor (K) is composition of adhesive had three levels composition. Several experiment had repetition (U) by 3 times, with the result get 36 exprimental units. Result of research show the treatment of comparison of compostion material and adhesive is significant of density and shatter resistance value (p > 0,05). From result, treatment of P1K1 produced high density by 0,423 g/cm3. 13,89% from all of experimental units with bigger moisture content than 8% and 86,11% with under moisture content 8%. Optimal heating value produced of P4 by 5150,4 kal/g. The best of combustion rate produced of P2K1 and P4K1 by 0,43 g/minute. The base temperature of the pan base is 6 minutes start duration. Maximum temperature reach of every treatment P about 295-299 oC and minimum temperature is 256 oC and brickets of produce can keep with temperature on 180oC during 14 – 34 minutes. The treatment of P1K1 produce high shatter resistance index value by 99,75%.
Pengaruh Kadar Air Gabah Terhadap Kinerja Penggilingan Padi Siti Asfiatul Mukaromah; Agus Haryanto; Siti Suharyatun; Tamrin Tamrin
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 (1567.97 KB)

Abstract

The moisture content of raw rice grains is an important factor that determines the quality of rice produced from milling. This study aimed to determine the effect of rice grain moisture content on rice milling performance which includes yield, degree of whiteness of rice, and proportion of head rice, broken rice, and groat rice. This research consisted of two stages, namely collecting data and samples at the rice mill and testing the quality of white rice. This study used 50 samples of raw rice grain and white rice produced from rice mills in Pring Sewu. The results showed that RMU worked well and produced a rice yield of 63.12%. The results also concluded that raw grain moisture content does not affect the quality of rice. White rice produced from milling had a whiteness index of 63.87 with the proportion of head rice of 73.59%, broken rice of 14.91%, and rice bran of 4.87%.
Pengaruh Fermentasi Biji Kakao (Theobroma cacao L.) Terhadap Karakteristik Pengeringan Ardy Setya Ansori; Sri Waluyo; Agus Haryanto; Tamrin Tamrin
Jurnal Agricultural Biosystem Engineering Vol 1, No 1 (2022): Maret 2022
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jurnal abe.v1i1.5800

Abstract

This research aims to analyze the effect of fermented cocoa beans on drying characteristics.  This research was conducted to examine the drying characteristics of unfermented cocoa beans and fermented cocoa beans.  Fermented cocoa was resulted from two difference levels of yeast as fermentation starter: 3 grams of yeast / 5 kilograms of cocoa and 5 grams of yeast / 5 kilograms of cocoa. As a control, unfermented cocoa beans were also done.  The fermentation chambers were designed with variations in the number of 10, 20 and 30 holes and 12 mm diameters.  The drying cocoa beans were set at a fixed temperature (60 ° C) and drying air velocity of 3.0 km / hour and the power used was 11.34 watts. The results showed that the use of yeast has significant effect on the quality of the dryed cocoa beans using LSD test at  a value of 5%.  Fermented cocoa using 3 grams yeast as starter and 10-holes chamber showed a better drying performances (moisture content and shrinkage).
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

Abstract

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 Aditia Haidar Agus Haryanto Agus Haryanto Ardy Setya Ansori Ferdad Miza Taufiq Purwanti Retno Sari R. A. Bustomi Rosadi R. A. Bustomi Rosadi Sandi Asmara Sapto Kuncoro Serly Anggraini Siti Asfiatul Mukaromah Siti Suharyatun Sri Waluyo Warji Warji Winda Rahmawati