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Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Published by Universitas Lampung
ISSN : 2302 559X     EISSN : 2549 0818     DOI : -
Core Subject : Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Engineering
Jurnal Teknik Pertanian Lampung or Journal of Agricultural Engineering (JTEP-L) is a peer-reviewed open-access journal. The journal invites scientists and engineers throughout the world to exchange and disseminate theoretical and practice-oriented researches in the whole aspect of Agricultural Enginering including but not limited to Agricultural Mechanization, Irrigation, Soil and Water Engineering, Postharvest Technology, Renewable Energy, Farm Structure, and related fields. The first issue was published in October 2012 by Department of Agricultural Engineering, Faculty of Agriculture, University of Lampung. Jurnal Teknik Pertanian Lampung has ISSN number 2302 - 559X for print edition on October 10, 2012 then 2549 - 0818 for online edition on January 10, 2017. Jurnal Teknik Pertanian Lampung is issued periodically four times a year in March, June, September, and December. Jurnal Teknik Pertanian Lampung has been indexed by Google Scholar, Crossref, Directory Open Access Journals (DOAJ), and CABI. Since Volume 5 Issue 1 (2016) Jurnal Teknik Pertanian Lampung has been accredited as SINTA 3 by Directorate General of Higher Education (DIKTI). Starting Volume 10 Issue 3 (2021) the journal received accreditation SINTA 2.
Arjuna Subject : -
Articles 494 Documents
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Exploration and Optimization of Potential Fungi to Degrade Herbicides with Active Ingredient Isopropylamine Glyphosate from Shallot Plantations by In Vitro Hilda Karim; Sahribulan Sahribulan; Rhidoyatul Adawiyah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 2 (2024): June 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i2.309-318

Abstract

This research was conducted by isolating potential fungi from soil samples exposed the herbicides with the active ingredient of isopropylamine glyphosate (IAG) and then testing the degradation ability of the obtained fungal isolates. The results showed 15 isolates fungi obtained from the soil to a depth of 10 cm including Aspergillus sp. with black, green and yellow colonies, Cladosporium sp., Penicillum sp., Rhizopus sp., Mucor sp., Cephalosporium sp., Phymatotrichum sp., Pytopthora sp., Curvularia sp., Microsporum sp., Colletothricum sp., Acremonium sp., Tricophyton sp. and 4 isolates from soil samples with a depth of 20 cm, namely Chrysosporium sp., Geotrichum sp., Aspergillus sp. with black and green colonies. However, after testing for the presence of herbicides with concentrations of 10 ppm, 20 ppm, and 30 ppm, only 2 isolates were able to survive, namely Aspergillus sp with black and green colonies. Further testing on the ability to degrade the IAG was found to reduce the concentration of herbicide. The optimum biodegradability to IAG of Aspergillus sp. green and black found in P20 (20 ppm) treatment at the 5th day of incubation, namely 98.69 ppm for Aspergillus sp. green, and 96.11 ppm for Aspergillus sp. black. Keywords: Aspergillus sp., Biodegradation, Fungi, Herbicide, Isoprofile amine glyphosate.
Effect of Variations of Roasting Temperature on the Physicochemical Properties of Robusta Coffee (Coffea canephora L.) Muhammad Rizky Ramanda; Azzahra Fali Prameswari; Masayu Nur Ulfa
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 2 (2024): June 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i2.405-417

Abstract

Robusta coffee has become the most planted coffee in Indonesia and a vital commodity. Robusta coffee is characterized by a more caffeine content, bitter taste, and slightly more acidic compared to that of Arabica coffee. The roasting process is important factors contributing to shape taste, aroma, and the physical characteristics of coffee beans. This study seeks to compare the physicochemical properties of Robusta coffee originated from West Lampung and Tanggamus, and to assess the impact of roasting temperature (light at 190°C, medium at 200°C, and dark at 210°C). Measurement was conducted in duplicate. The findings indicated significant differences (p<0.05) in ash content, moisture content, and pH between coffee from West Lampung and Tanggamus, while color and caffeine content did not differ significantly (p>0.05). The geographic origin of coffee beans influences their physicochemical properties. Moreover, all examined parameters (ash content, moisture content, pH, color, and caffeine content) show a direct relationship with the roasting temperature. Consequently, roasting temperature plays a pivotal role in shaping the physicochemical properties of coffee beans. Keywords: Caffeine, Coffee, Region, Roasting, Temperature.
Characteristics of Residence Time of the Torrefaction Process on the Results of Pruning Kesambi Trees Jemmy Jonson Sula Dethan; Fredrik Julius Haba Bunga; Mellissa Erlyn Stephanie Ledo; Jemseng Carles Abineno
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.102-113

Abstract

The excessive use of Kesambi (Schleichera oleosa) tree stems threatens the sustainability of Kesambi plants since it takes several decades for them to regenerate new stems. This research aims to determine the characteristics of torrefied Kesambi tree pruning. The used reactor has a diameter of 400 mm. An iron basket is positioned 100 mm above the reactor base, holding the material within an aluminum cylinder. The reactor temperature is maintained at 300°C using a K-type thermocouple sensor. A heater is placed near the reactor base and covered. The characteristics of the semi-charcoal biomass product are identified, including mass yield, water absorption capacity, moisture content (D3173, 2013); ash content (ASTM D1102-84. Standard Test Method for Ash in Wood, 2013); volatile matter (%) (ASTMD3175, 2011); and fixed carbon (%) (ASTM, 2013). The color of the leaves and the pruned Kesambi tree changes from brown to black as the residence time increases. The results of pruning the Kesambi tree at different torrefaction residence times indicate a decrease in mass yield with an increase in residence time, with the lowest mass yield observed at a residence time of 20 minutes. The water absorption capacity of torrefied Kesambi tree pruning material is found to be between 0.65% and 0.675%, or less than 1% and higher heating value (HHV) prediction 29.0750 MJ/kg.Keywords: Kesambi, Pruning, Residence, Time, Torrefaction
Design and Examination of Yogurt Maker Machine with Sensor Temperature DS18B20 Dewi Yunita; Alfi Syahri Nurazis; Juanda Juanda; Indera Sakti Nasution; Satriana Satriana
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.250-259

Abstract

Many commercial yogurt brands do not have a minimum total lactic acid bacteria count (107 CFU/g) due to long distribution with inappropriate storage condition. This leads local producers to produce yogurt. However, commercial yogurt maker machines commonly have a low capacity of 0.5 to 2 L. This study aims to design a yogurt maker machine with a capacity of 15 L with a temperature setting of 37 – 45 ℃. The design and flow system were conducted by arranging the electronic components consisting of 5V 4 channel relay, ESP32 module, DS18B20 temperature sensor, RTC, 12V fan (along with 12 VDC connecting components), 220V heater, 20×4 LCD and plugs (adapter) 220 VAC cable. The yogurt maker machine was evaluated for accuracy of temperature readings (DS18B20 sensor and thermometer), response to incubation time and plain yogurt making. The T-Test was used to compare the differences between the two types of sensors measuring instruments. The results showed that the accuracy of temperature readings using the DS18B20 sensor was better than a thermometer, with a distance scale of 0.35-0.75 ℃ (P-value ≤ 0.05). Temperature testing using milk can be carried out with a temperature range of 37-45 ℃ for 12 h. Keywords:  DS18B20, Temperature, Yogurt maker machine, Sensors   

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