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Jurnal Ilmiah Rekayasa Pertanian dan Biosistem

JRPB
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Published by Universitas Mataram

ISSN : 23018119 EISSN : 24431354 DOI : -

Core Subject : Agriculture,

Agriculture, Biological Sciences & Forestry

Terhitung sejak tahun 2014, Program Studi Teknik Pertanian Fakultas Teknolgi Pangan dan Agroindustri Universitas Mataram telah menerbitkan secara online Jurnal Ilmiah Rekayasa Pertanian dan Biosistem (JRPB) sehingga dapat diakses secara luas. Jurnal ini pada umumnya memuat hasil-hasil penelitian dari mahasiswa, peneliti, akademisi, praktisi, dan pemerhati di bidang teknik pertanian dan biosistem. JRPB berupaya menjaga eksistensi penerbitannya dan berharap jurnal ini dapat menjadi salah satu media publikasi bagi semua pihak yang meminati kajian-kajian ilmiah dalam bidang ilmu Teknologi Pertanian.

Arjuna Subject : -

Articles 163 Documents

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RANCANG BANGUN MESIN PRODUKSI ASAP CAIR DARI TEMPURUNG KELAPA BERBASIS TEKNOLOGI CYCLONE-REDISTILLATION Muhammad Fathussalam; Angky Wahyu Putranto; Bambang Dwi Argo; Arta Harianti; Arsyika Oktaviani; Firda Pramesti Puspaningarum; Sellyan Lorenza Olanda Putri
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 7 No 2 (2019): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

The higher of coconut crop production in Indonesia has positively correlated with the amount of coconut shell waste produced which is difficult to decompose by microorganisms. Therefore, the utilization of coconut shell waste into charcoal and liquid smoke has been carried out in recent years. During this time, the conventional process of coconut shell-liquid smoke (CS-LS) takes 3-5 days and produces grade C liquid smoke in low volume. Hence, this study aims to design CS-LS production machine based on cyclone-redistillation technology which which can increase the volume of liquid smoke produced. In this study, the method used was engineering includes structural and functional design also testing performance both apparatus and product. The performance of CS-LS production machine was analyzed by volume for each grades (grade A, B and C). The result showed that CS-LS production machine based on cyclone-redistillation has been production according to specifications, with the total dimension of machine was 132 cm length, 100 cm width and 145 cm height. The volume of grade A CS-LS production was 65 L, whereas the grade B and C volumes was 10 L and 25 L, respectively, with a shorter total production time than conventional methods in SMEs. Therefore, design of CS-LS production machine based on cyclone-redistillation technology has great potentially applied in SMEs for producing liquid smoke in Indonesia to increase productivity and quality of CS-LS.

PERUBAHAN SIFAT FISIK BUAH TOMAT SETELAH PROSES TRANSPORTASI Ida Ayu Widhiantari; Sandra Sandra; Gunomo Djoyowasito
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 7 No 2 (2019): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

During the activities of transportation of tomatoes can be damaged due to the vibration frequency of transport machinery and also the transport time. The presence of vibration during the transportation process of tomato fruit can affect change in texture of tomatoes. Optimization is used in this study in order to obtain optimum quality of tomato fruits after simulation transport. Optimization by using Response Surface Methodology (RSM) methods Central Composite Design (CCD) with two independent variables are the vibration frequencies (3 Hz, 6Hz, and 9Hz) and the duration of vibration (90, 120, and 150 minutes) as well as the texture of tomatoes as a response. The optimum conditions obtained in the vibration frequency of 2,32 Hz and transport simulation time 133,42 minutes with optimum texture value of tomatoes is 0,147768 with a value of desirability that 0,928.

ANALISA SIFAT FISIK DAN KANDUNGAN GIZI PRODUK KRIM SUSU MENGGUNAKAN TEKNOLOGI SENTRIFUGASI La Choviya Hawa; Anang Lastriyanto; Anggi Akhmad Ervantri
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 7 No 2 (2019): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Milk contains complete nutritional components such as fat, protein, calcium, vitamins and other minerals. To produce skim milk and cream, centrifugation technology is needed. Centrifugation is a method that uses the principle of sedimentation, where centripetal acceleration is used to separate substances that have different densities. By centrifugation it is possible to break down the emulsion and separate the dispersion of fine liquid droplets, although in this case the suspended phase is in the form of liquid droplets which will coalesce after separation. The purpose of this study were to analyze the effect of temperature and rotational speed of centrifugation on the physical properties and nutritional content of milk cream. This study uses two parameters, namely centrifugation speed and temperature. The variation in temperature used are 30, 40 and 50 Â° C and the centrifugation speed are 6000.G, 7000.G and 8000.G. The results showed that centrifugation using the conical disc centrifuge was able to separate fat from fresh milk. The highest fat content is 20.42% and the highest protein is 1.577% at 6000.G centrifugation speed. Increasing temperature and rotation speed will increase yield, density, water content and conductivity of milk cream. On the other hand, it can shorten the processing time, reduce the viscosity and boiling point of milk cream.

RANCANG BANGUN DAN UJI KINERJA ALAT PENGERING TEMBAKAU MOLE TIPE EFEK RUMAH KACA (ERK) KONSTRUKSI BAMBU Wahyu Kristian Sugandi; Ahmad Thoriq; Asep Yusuf; Arif Purwonugroho
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 7 No 2 (2019): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

ABSTRACT Tobacco plants are one of the leading commodities of plantations in Sumedang Regency. The processing process in tobacco which influences the quality of tobacco is the drying and condensation process. Currently the drying process of tobacco mole produced in Sukasari District still uses solar energy which is strongly influenced by weather conditions and is very vulnerable to being contaminated by other materials during drying. The drying process using solar energy requires 7-14 days depending on the weather. To speed up the drying process, it is necessary to design a bamboo construction ERK type mole dryer. The purpose of this research is to design and test the performance of ERK type tobacco mole dryer construction, so that it can speed up the drying process of tobacco in large quantities. The research method uses engineering methods through several stages of the activity process, namely: designing ERK type dryers, functional mixtures, structural designs, technical analysis and performance tests. ERK type mole tobacco dryer bamboo construction that has been made has an overall length of 5 m, a width of 3 m and a height of 2.5 m. Construction of dryers using betung and tie bamboo, walls as coatings for dryers using 6% UV plastic. Based on the analysis using Ansys software, it was found that the shear stress was still below the recommended threshold of 20.42 Pa, while the threshold of petung bamboo was 177 MPa. In the no-load test using an exaust fan, the temperature obtained after 24 hours of data collection in the ERK dryer is equal to 14áµ’C - 46áµ’C and while the temperature outside the ERK dryer is 16.4 - 30.5áµ’C. Decrease in the water content of tobacco produced by this dryer is 66% for 5 days, while outside the dryer is 71% for 14 days. Thermal and drying efficience this dryer is 17,24% and 55,79%. Key word: Design, Performance Test, ERK Dryer, Tobacco Mole, Bamboo

Sifat Fisik Kacang Tanah Pada Varietas Talam 1, Varietas Talam 2 Dan Varietas Takar 2 Isnaini Puspitasari; Sandra Sandra; Yusuf Wibisono
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 7 No 2 (2019): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

The physical properties of agricultural products are very important for designing tools and machines for processing products. The quality of peanuts is determined by physical properties. The physical properties that determine the quality of peanuts are the air content and physical quality of seeds (whole seeds, wrinkled seeds, and damaged seeds). The physical properties of peanuts must be considered the size of peanuts (area and volume), true density, bulk density, porosity, angle of friction used for drying and storage. On Measuring the Physical Properties of Peanuts Various Types of Variations Each of which Has Different Values. In the measurement of the average large dimension value of the Talam 2 variety has a number of 14.48 Â± 0.97, the average width value required by Takar 2 and Talam 1 varieties is 8.55 Â± 0.57 and. Measure 2 has an arithmetic mean diameter value, geometric mean diameter, surface area, and overall volume as a whole - 9.9 Â± 0.56, 9.62 Â± 0.36, 291.05 Â± 22.07, 468 , 03 Â± 52.59. This happens because the Takar 2 variety peanut has a larger seed shape and more containing seeds. Glass is a friction surface that has the highest coefficient of static friction.

ANALISIS VARIASI JENIS DAN PANJANG SUMBU TERHADAP PERTUMBUHAN TANAMAN PADA SISTEM HIDROPONIK Ansar Ansar; Guyup Mahardhian Dwi Putra; Opan Sopiandi Ependi
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 7 No 2 (2019): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

This study aims to observe the effect of type and length of axes on the rate of growth and development of mustard (Brassica Juncea L.) plants, analyzing the effect of water circulation on the growth and development of mustard plants. This study used two treatments, namely the type of axis and the length of the axis. Each treatment consisted of 12 repetitions, so there were 24 replications. In this study, we want to examine related parameters, namely air temperature, relative humidity, light intensity, evapotranspiration, and plant growth. The results of the observation showed that the highest light intensity in the T2 planting room, the highest evapotranspiration in the T2, then plant height were obtained in the T2 planting area of coconut fiber axis with water circulation system.

PENENTUAN LIKU KALIBRASI DEBIT (RATING CURVE) PADA MUSIM HUJAN DI DAERAH ALIRAN SUNGAI (DAS) DELI Andi Setiawan; Edi Susanto
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 7 No 2 (2019): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Discharge rating curve is a curve that shows the relationship between water level and river flow so that it can be used to predict the amount of discharge in the river. The purpose of this research was to find the equation of the discharge rating curve in the Deli watershed. This research was carried out by analyzing river water discharge and taking water level data using a water level logger with a minimum of twice a week. River water discharge at the study location has a varied value i.e 0,74 â€“ 3,28 m3/sec with an average of 1,06 m3/sec. The determination of the equation of the discharge rating curve uses several methods namely linear, polynomial, power function, logarithmic, and exponential. The results of the study show that the equation with the second order polynomial method has the best level of correlation (r) and RMSE with value r 0.986 and RMSE 0.011. The rating curve equation obtained was Q = 18,97 (h)2 â€“ 1,372(h) + 0.190.

Pengeringan Lapis Tipis Kopra Putih Menggunakan Oven Pengering: White Copra Thin Layer Method using Drying Oven Murad Murad; Rahmat Sabani; Guyup Mahardhian Dwi Putra
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 3 No 2 (2015): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (300.823 KB)

West Nusa Tenggara has enormous potential as coconut producer in Indonesia. With total area 64.297,10 ha, it can produced coconuts in amount of 49670.93 tons (NTB in Figures, 2010). Most of the coconut was sent to Java Island, whereas some local communities process the coconuts into copra and traditional coconut oil. However, NTB as producer of copra has not been able to produce good quality copra because the traditional process is conducted using simple processing equipment, requires large human power, and long processing time. Due to these limitiation, it is necessary to implement appropriate technology by using shelf-type dryer (tray dryer) tool that utilizes solar energy as a source of thermal energy. Using solar collectors panel, the dryer produce heat higher than using direct drying and the temperature can be controlled. Purpose of this study was to determine characteristics of copra drying processes (temperature, relative humidity, effective drying rate, and relation between effective drying rate and water content) using oven as ideal drying tool, for further application on solar-energy tray-dryer type. Drying was conducted until water content achieved 9%, the observed and calculations data were plotted into graphic then studied descriptively. Calculated variables are reduction in weight material, moisture content, drying air temperature, ambient air temperature, outflow air temperature, material temperature, air humidity, drying efficiency, air flow rate, and intensity of solar radiation. Constant value indicates that the higher the drying air temperature, the more rapid time were needed to decrease moisture content of the material, therefore the obtained general equation for water content ratio becomes MR = exp (-0,0141.T - 0.2583) * t.

APLIKASI PROGRAM LINEAR DALAM PEMBUATAN FORMULASI COOKIES DARI TEPUNG KOMPOSIT (JAGUNG, KACANG KEDELAI DAN BONGGOL PISANG BATU) Hariadi, Hari; Effendi, Supli; Sutisna Achyadi, Nana
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 5 No 1 (2017): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Tujuan penelitian adalah mempelajari formulasi tepung komposit dengan mengoptimalkan penggunaan bahan baku tanpa mengurangi mutu yang dihasilkan. Metode yang digunakan adalah penerapan linier programming. Faktor pembatas yang digunakan yaitu perbandingan bahan baku dari tepung komposit, nilai pembatas diambil dari SNI No. 01-2973-1992. Faktor kendala adalah harga bahan baku yang digunakan. Hasil penelitian tahap pertama menghasilkan karakteristik tepung yang sesuai dengan syarat mutu SNI. Analisis kimia untuk tepung jagung adalah karbohidrat sebesar 70,45 %, protein 8,96 %, kadar lemak 4,00 % dan kadar air 3,14 %; tepung kacang kedelai mengandung karbohidrat sebesar 37,80 %, protein 35,60 %, lemak 20,16 % dan kadar air 2,83 %; sedangkan tepung bonggol pisang batu mengandung karbohidrat sebesar 66,20 %, protein 3,40 %, lemak 0,00 % dan kadar air 9,28 %. Hasil penelitian tahap kedua, dari lima formulasi yang feasible, didapatkan formulasi 5 sebagai formula optimal terpilih. Berdasarkan uji kesukaan, formulasi ini menghasilkan cookies dengan warna, aroma, rasa dan tekstur paling baik; berdasarkan hasil program linier dihasilkan biaya produksi terendah, yaitu Rp 1.734,400,- per 100 gram; serta berdasarkan analisis kandungan zat gizi, dari linier programming, formulasi 5 mengandung protein 6,80 gram, karbohidrat 55,03 gram, lemak 16,50 gram, energi 396,14 kkal, dan kadar air 13,16%; sedangkan berdasarkan analisis kimia diperoleh protein 13,47 gram, karbohidrat 60,12 gram, lemak 16,82 gram, energi 446,82 kkal, dan kadar air 2,14 %. Produk tersebut telah memenuhi syarat dari SNI No. 01-2973-1992 dan lebih tinggi dibanding produk cookies yang ada di pasaran. Berdasarkan uji hedonik, formulasi 5 mempunyai nilai tertinggi dari segi uji organoleptik, analisis kandungan gizi, serta analisis biaya dibanding dengan formula lainnya. Produk cookies terpilih sudah memenuhi acuan yang dianjurkan. Persentase sumbangan cookies adalah 22,34% untuk energi dan 30,53% untuk protein. Kata kunci: bonggol pisang batu, cookies, jagung, kacang kedelai, tepung komposit

Rancang Bangun Dan Uji Kinerja Mesin Pencacah Rumput Gajah Untuk Pakan Ternak Dengan Menggunakan Pisau Tipe Reel (Construction Design and Test Performance of Elephant Grass for Cattle Feed using Reel Type Knife): Construction Design and Test Performance of Elephant Grass Cutting Machine for Cattle Feed using Reel Type Knife Wahyu K. Sugandi; Asep Yusuf; Muhammad Saukat
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 4 No 1 (2016): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (345.88 KB)

Elephant grasses demand for cattle feed in Lembang area is increasing in quantities, however qualities of the cutting grasses have not achieved the demand of cattle feed, i.e. length of some of cutting grasses found above 5cm. Therefore, research about elephant grasses cutting technology in order to achieve the standard of forages (cattle feed) production, i.e. 1-5 cm cutting grasses length, need to be conducted. Aimed of this research was to develop machine that could cut elephant grasses by using precision cutting mechanism on the required dimension (1-5 cm). Method used in this research was engineering method using step as follow: (1) Measurement of elephant grasses characteristic; (2) Design analysis of cutting machine, which covered design of the cutter knife, hopper design, frame and transmission system; (3) Construction of elephant grasses cutting machine; (4) Functional test of elephant grasses cutting machine; (5) Test performance of elephant grasses cutting machine; and (6) Measurement of the cutting grasses. Result showed that physical characteristic of elephant grasses were as follow: average length of grass leaves 99.4 cm, leaves wide 2.65 cm, leaves thickness 0.23 cm, and leaves weight 7.8 g. Machine dimension was 800 mm length, 750mm wide, and 104mm height. Power need to cut elephant grasses was 1.6 kW and machine capacity 1988 kg/hour. Length of the produced cutting grasses was 1-3 cm.

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