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Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
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 177 Documents
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Coffee and Its Flavor Baiq Rien Handayani
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 (260.322 KB)

Abstract

Coffee is one of the most widely served beverage. Flavor mainly the aroma is the most important attribute to specialty coffee. Coffee flavor consisted of volatile and non volatile compounds. The compounds were influenced by several factors i.e. growth environment, physiology, harvesting, post-harvest, roasting process and preparation.
Characterization of Red Onion (Alium Ascalonicum.L) Drying using Greenhouse (ERK) Dryer Amalia Islami; - Murad; Asih Priyati
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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (491.249 KB) | DOI: 10.29303/jrpb.v5i1.42

Abstract

Aim of this research was to determine drying rate and moisture content changes on Greenhouse (ERK) Dryer. Result was showed using graphic by analyzing drying rate characteristics of Greenhouse Dryer. Data analysis was performed using mathematical approach that solved using Microsoft Excel. Method used in this research was experimental method. Based on the results, onion drying using ERK showed decreasing rate of weight changes. Sample shrinkage was 25.7% with average moisture content 60.06% for sample weight 0.187 kg. Average humidity (RH) was lower than ambient humidity on the range of 63.4% to 83.0%. Characteristics of onion drying was the decreasing rate of moisture content of 0.17% with equation MR: y = -0,017 + 1,061, R2 is 0,985. Value of Ln MR at first day was y = -0,019x and decreasing rate of moisture content 0,19%. Whereas decreasing rate at second, third and fourth day were 0,008%, 0,11% and 0,002% respectively for 1 hour interval period. Keywords: red onion, Greenhouse effect, drying rate, dryer ABSTRAK Tujuan penelitian ini untuk mengetahui laju pengeringan, penurunan kadar air pada alat pengering ERK. Data hasil penelitian ditampilkan dalam bentuk grafik dengan menganalisis karakteristik laju pengeringan alat pengering ERK. Analisis data dilakukan dengan pendekatan matematis untuk menyelesaikan model perhitungan matematik yang diolah dengan program komputer Microsoft Excel. Metode yang digunakan pada penelitian ini adalah eksperimental dengan melakukan penelitian langsung di lapangan. Hasil penelitian menunjukkan bahwa pengeringan bawang merah menggunakan alat ERK memiliki laju pengeringan menurun dengan dilihat dari perubahan berat yang semakin berkurang. Penyusutan bahan terjadi 25,7% dengan kadar air rata-rata 60,06% dan berat bahan 0,187 kg. Kelembaban ruang pengering rata-rata 63,4%, lebih kecil dari kelembaban lingkungan sebesar 83,0%. Bawang merah memiliki karakteristik pengeringan dengan penurunan kadar air 0,17% dan MR: y = -0,017 + 1,061 dengan nilai determinasi R2 = 0,985. Ln MR pada hari pertama terlihat y = -0,019x dengan penurunan kadar air sebesar 0,19%. Sedangkan penurunan kadar air pada hari kedua mencapai 0,008%, hari ketiga 0,11%, dan hari keempat 0,002% pada interval waktu 1 jam. Kata kunci: bawang merah, ERK, laju pengeringan, pengeringan
Bio Fuel Production Potential From Agriculture Waste In Lombok Island Nizar Amir
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)

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Abstract

Lombok island faces agriculture waste and energy security problems. The processing of agricultural commodities produces agriculture waste, which can caused serious environmental pollution, but also can be a potential energy source for producing renewable fuel. There is a solution to solve the problems in Lombok Island in term of waste and energy security problems with utilize agriculture waste become bio-oil via pyrolysis process. The bio-oil production potential from agriculture waste such as cashew shell, coconut shell, corn cobs, corn stover, rice husk, rice straw and peanuts shell on Lombok island is investigated in this paper. Based on the collected agriculture waste data from five regencies in Lombok Island, Lombok island can potentially produce 1.813.685,4 ton/year of bio-oil and remove 4.818.510,00 ton/year of agriculture waste every year via pyrolysis process. Maize and paddy rice are the most favorable bio-oil production source in Lombok Island. Based on this investigation, it was concluded that the production of bio-oil from agriculture waste is suitable to apply in Lombok Island. For reaching the goal, the government must support these type of projects and provide some good policies for renewable fuel production.
Kajian Pengeringan Jahe (Zingiber Officinale Rosc) berdasarkan Perubahan Geometrik dan Warna menggunakan Metode Image Analysis (Study of Dried Ginger (Zingiber Officinale Rosc) based on Changes in Geometric and Color using Image Analysis): Study of Dried Ginger (Zingiber officinale Rosc)Based on Changes in Geometric and Color using Image Analysis Devi Risdianti; Murad Murad; Guyup Mahardhian Dwi Putra
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 4 No 2 (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 (559.082 KB) | DOI: 10.29303/jrpb.v4i2.35

Abstract

Purpose of this study was to determine change in geometric and color during the drying process using image analysis method. Method used in this study was experimental method. Tools and materials used were ginger, image acquisition box, digital cameras, and computers. Measured parameters included temperature, moisture content, mass of material, geometry and color changes. Results from this study showed that the lowest value of material mass was 1.91 gr of the lowest shelf and 3.21 gr of the upper shelf which directly proportional to the reduction of material moisture content at lowest shelf by 5.66%, due to the heating source placed near the shelf, therefore it will directly heat the material. While the highest value was showed by the highest shelf material of 13.93% moisture content. Actual measurement of surface shrinkage showed declining during 8-hour drying and result from image analysis ranged from 37,548 to 17,201 pixels, 27.77 cm2 to 10.07 cm2by using trapezoidal numerical integration of the highest shelf, and 27.3 cm2 to 10.37 cm2 by using Simpson methods. Based on this study, image analysis can be used to measure ginger color changes from yellowish white to brownish yellow and measure surfaces shrinkage.
Rancang Bangun dan Uji Performansi Alat Pembubur Buah Tomat untuk Saos (Design and Performance Test Blander Tool for Fruit Tomato Sauce): Design and Performance Test Blander Tool for Fruit Tomato Sauce Amuddin Amuddin; Rahmat Sabani
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 4 No 2 (2016): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

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Abstract

This study aims to (1) Design and construct tomatoes blander tool for sauce through systematic stages; (2) Determine the efficiency of the appliance with an emphasis on power and effectiveness of the cutter blade; (3) Test the technical performance of the blander tool for tomato sauce that is more specific in terms of technical (engineering). The benefits of this research are (1) Addressing the excess (surplus) of tomatoes and other fruits; (2) Scientific Knowledge in Design blander tool for tomatoes and is also used as fruit crusher on other fruits; (3) Contributions for science and technology development, especially engineering design tools and machinery. This research was conducted at the Laboratory of Agricultural Engineering Faculty of Food and Agroindustrial Technology, University of Mataram. Method used in this study was an experimental method that experiments conducted on a direct observation or an investigation is planned to obtain data as the results of experiments that should be studied in depth through performance equipment being tested. Parameter research with the treatment variations in rotational speed of the blade of (1) Rotational blade 660 rpm; (2) Rotational blade 670 rpm; (3) Rotational blade 680 rpm; (4) Rotational blade 690 rpm; (5) Round blade 700 rpm and data retrieval is done every five replications. The results showed (1) input capacity designed based on feedback obtained mass velocity bulk density of the tomatoes with a value of 432.7798 kg/m3 and the resulting standard deviation of 0.8606 kg/m3; (2) The amount of power usage based on the calculation amounted to 129.417 Watt with a rotational blade at 700 rpm with mechanical efficiency of 69 391%; it can be proven that the use of smaller power in the construction of power design. (3) The blade rotation (rpm) on tomatoes blander for the engine design results significantly influence the speed of entry materials, speed of working time, total dissolved solids and viscosity, but did not significantly affect the output flow rate and the amount of accumulated material.
Evaluation on Sale Banana (Musa paradisiaca L.) Drying on Hybrid (Solar-Electricity) Tray Dryer Arief Fazlul Rahman; - Sukmawaty; Rahmat Sabani
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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (644.397 KB) | DOI: 10.29303/jrpb.v5i1.48

Abstract

Hybrid (solar-electricity) dryer use additional heat from heater, therefore its efficiency is higher than the solar one. This research aimed to evaluate energy requirement during the drying process and to study efficiency of drying chamber of hybrid (solar-electricity) tray type dryer to drying Sale Banana. Method used was experimental. Material used was banana sliced 0.8 cm and 0.4 cm thickness. Research parameters consist of temperature, moisture content, drying time, drying energy, air flow velocity, and solar intensity. Analyzed data were drying energy produced by the collector, energy to evaporate water in the material, efficiency of drying chamber, and energy to increase material’s temperature. Data analysis conducted using Microsoft excel. This hybrid dryer is suitable for Sale Banana drying with drying chamber’s optimum temperature of 55°C. The result showed that the best drying process using hybrid dryer obtained with material thickness of 0.4 cm, whereas maximum efficiency of solar dryer was 42.21%. Keywords: heater, collector, drying, banana ABSTRAK Pada alat pengering hybrid (surya-listrik) digunakan panas tambahan dari heater, sehingga efisiensi hybrid lebih tinggi dari full surya. Penelitian ini bertujuan untuk mengevaluasi kebutuhan energi selama pengeringan serta mempelajari efisiensi ruang pengering alat pengering hybrid (surya-listrik) tipe rak untuk pengeringan pisang sale. Metode yang digunakan adalah eksperimental. Bahan yang digunakan dalam penelitian ini adalah pisang hijau yang diiris tipis 0,8 cm dan 0,4 cm. Parameter penelitian terdiri dari suhu, kadar air, lama pengeringan, energi pengeringan, kecepatan aliran udara dan intensitas cahaya matahari. Data yang dianalisa pada penelitian ini adalah energi pengeringan yang dihasilkan oleh kolektor, energi untuk menguapkan air bahan, efisiensi ruang pengering, dan energi untuk menaikan suhu bahan. Analisis data dilakukan menggunakan microsoft excel. Alat pengering hybrid (surya-listrik) tipe rak ini cocok untuk pengeringan pisang sale dengan suhu optimal pada ruang pengering adalah 55oC pada pengeringan hybrid. Hasil penelitian menunjukan proses pengeringan pisang sale terbaik adalah dengan ketebalan bahan 0,4 cm menggunakan hybrid dengan efisiensi ruang pengering maksimal 55,20% dengan kadar air 35,5% sementara efisiensi maksimal pengeringan surya sebesar 42,21%. Kata kunci: heater, kolektor, pengeringan, pisang
Kajian Pindah Panas Tungku Biomassa Dan Heat Exchanger Pada Alat Pengering Hybrid Berbahan Bakar Limbah Biomass: Heat Transfer Study on Biomass Furnace and Heat Exchanger of Biomass Waste Hybrid Type Dryer Guyup Mahardhian Dwi Putra; Diah Ajeng Setiawati; Sri Hartini
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 (324.249 KB)

Abstract

Objective of this research was to conduct performance test on additional heat system of Green House Effect (ERK) dryer type. Experimental research methodology was conducted by analyzing heat losses on wall furnaces, bottom of furnace, ventilation of furnace, and analyzing heat received by greenhouse from heat exchanger. The experimental result showed that the greatest heat losses occured on wall furnace as much as 79.41% and the drying process efficiency of furnace system and heat exchanger as much as 14.48%.
MODEL PENGEMBANGAN USAHA BUDIDAYA RUMPUT LAUT (Eucheuma cottonii) DENGAN PENDEKATAN CAUSAL LOOP DIAGRAM (STUDI KASUS DI PANTAI CIPATUJAH KABUPATEN TASIKMALAYA) Wahyu Kristian Sugandi; Guyup Mahardhian Dwi Putra
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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (502.662 KB) | DOI: 10.29303/jrpb.v5i1.44

Abstract

Pantai Cipatujah Kabupaten Tasikmalaya merupakan salah satu tempat yang berpotensi dalam pengembangan usaha rumput laut mengingat topografi dan kondisi alam yang ada disana memungkinkan untuk pembudidayaan rumput laut. Permintaan dunia akan kebutuhan rumput laut sebagai bahan baku industri makanan dan obat-obatan terus meningkat, untuk itu telah dilakukan pendekatan model pengembangan usaha rumput laut di pantai Cipatujah Kabupaten Tasikmalaya dengan metode causal loop diagram. Hasil dari penelitian ini menunjukkan bahwa skenario ke-1 merupakan hasil yang paling baik dibandingkan dengan skenario ke-2 dan ke-3. Dimana dengan ditingkatkannya bobot bibit pada penebaran awal menjadi 30 kg per jalur pada tiap penanaman, maka kenaikan produksi pada panen ke-25 sebesar 33,3 % jika dibanding dengan skenario model dasar. Sedangkan keuntungan setelah pengembangan naik menjadi 32,5% dibandingkan dengan skenario model dasar. Diharapkan skenario ke-1 ini dapat digunakan oleh investor dan pemerintah setempat sebagai dasar untuk membangun usaha rumput laut guna meningkatkan kesejahteraan masyarakat pantai Cipatujah Kabupaten Tasikmalaya. Kata kunci: Pantai Cipatujah, rumput laut, skenario
Analisis Energi Panas Pada Proses Pengeringan Manisan Pepaya (Carica papaya l.) Menggunakan Alat Pengering Tipe Rak (Analysis of Thermal Energy in Candied Papaya (Carica papaya L.) Drying Process using Shelf Type Dryer): Analysis of Thermal Energy in Candied Papaya (Carica papaya L.) Drying Process using Shelf Type Dryer Dwi Yulita; Murad Murad; Sukmawaty Sukmawaty
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 (535.864 KB)

Abstract

Conventional drying still has many deficiencies; weather dependence is one of the problems. Therefore, alternative treatment needed to be conducted by using mechanical dryer that use heat and require additional energy for heating the material and vaporized the water, such as a shelf type dryer. This study aims to analyze thermal energy and studying energy balance in candied papaya drying process at shelf-type. This research was conducted at Laboratory of Bioprocess Engineering and Laboratory of Power and Machinery, in Studies Program of Agriculture Engineering, Faculty of Food and Agroindustrial Technology, University of Mataram. This study was performed using experimental design and energy equilibrium approach, with variable of air flowrates which varies at 3.43 m/sec and 4.55 m/sec. Amount of the outcoming energy obtained at 3.43 m/sec was 4477.12 to 4821.52 kJ/h and at 4.55 m/sec was 5437.80 kJ/h to 6797.25 kJ/h. While useful energy at 3.43 m/sec decreasing from 3675.37-1336.83 kJ/h and useful energy at 4.55 m/sec decreasing from 3891.71 kJ/h to 1082.45 kJ/h. The outcoming energy decreasing from 4926.06 kJ/h to 2292.07 kJ/h at3.43 m/sec and 5247.75 kJ/h to 2155.51 kJ/h at 4.55 m/sec.
KAJIAN KARAKTERISTIK DIGESTER KOTORAN SAPI BERDASARKAN KOMPOSISI AIR BERBASIS KINETIKA GAS METANA UNTUK PRODUKSI GAS BIO: Characteristic Study of Cow Dung Digester Based on Water Composition and Kinetics of Methane Gas for Biogas Production Mu'anah -; Cahyawan Catur Edi Margana; Asih Priyati
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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (709.788 KB) | DOI: 10.29303/jrpb.v5i1.38

Abstract

Biogas adalah salah satu energi terbarukan yang dapat digunakan sebagai energi alternatif. Seiring dengan meningkatnya kebutuhan energi limbah (kotoran sapi) dapat dimanfaatkan sebagai salah satu bahan pembuatan biogas, baik sebagai bahan bakar maupun bioslurry. Proses pembuatan biogas melalui proses fermentasi yang menghasilkan gas metana (CH4) sebagai produk utama. Tujuan penelitian ini adalah untuk mempelajari desain dan konstruksi alat digester serta mengetahui secara ilmiah proses produksi gas metana. Proses fermentasi dilakukan secara anaerobik oleh mikrobia. Penelitian ini dilakukan dengan menggunakan metode eksperimental, menggunakan Rancangan Acak Kelompok (RAK) berdasarkan percobaan di laboratorium dan di lapangan dengan 3 (tiga) perlakuan (air : kotoran), yakni perlakuan 1:1, 1:2, dan 2:1 diulang 3 (tiga) kali, kemudian diukur parameter-parameter penelitian: suhu, tekanan gas, laju produksi gas metana (CH4) dan massa jenis. Pengamatan dilaksanakan selama 2 hari, yakni pada jam berturut-turut 0, 12, 24, 36, dan 48 jam. Total unit percobaan sebanyak 18 unit. Pada percobaan di lapangan diperoleh hasil analisis laju produksi gas metana antara pendekatan teoritis (stoikiometri) dengan eksperimental diperoleh kesesuaian pada perlakuan sampel 2:1 dengan nilai rata-rata % ERMS < 10% (valid) dengan kata lain menunjukkan bahwa persamaan stoikiometri berlaku untuk kondisi perlakuan encer. Lebih jauh pada aspek kinetika, dalam penentuan konstanta produksi gas metana kesemua perlakuan untuk perbandingan 1:1, 1:2, dan 2:1 berturut-turut y = -0.74x-0.238 (R2 = 0.772); y = -0.014x+0.238 (R2 = 0.772); y= -0.112x-1.023 (R2 = 0.723)

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