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All Journal Jurnal Teknik Industri Jurnal Keteknikan Pertanian Agrointek Journal of Innovation and Applied Technology Journal of Environmental Engineering and Sustainable Technology The Indonesian Green Technology Journal Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH Jurnal Agroindustri Jurnal Pertanian Terpadu Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Journal of Islamic Medicine Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) MUWAZAH: Jurnal Kajian Gender Jurnal Teknologi Pertanian Andalas Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Community Empowerment
Bambang Susilo
Department Of Agricultural Engineering, University Of Brawijaya
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Evaluation of Bio-diesel Produced from Used-Frying Oil on a Diesel Engine Susilo, Bambang
Jurnal Teknologi Pertanian Vol 7, No 1 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Used-frying oil in snack and fast foods industries was considered as a waste and the amount grows along with the industries. It still contains a high level of energy, but its   viscosity and flash point is relatively high that make it is not suitable for diesel engine fuel. Moreover, the used-frying oils mostly contains suspended as well as moisture. This research was performed to evaluate the characteristics of the bio-diesel made up of such oil by a trans-esterification process on a diesel engine in a comparison with the normal diesel fuel. The results showed that the engine power run with bio-diesel was 4.14% higher than did with the normal diesel fuel.  However, it was observed that the bio-diesel consumption was 9.5% higher than that of the normal diesel fuel for a specified diesel engine running.   Keywords: used-frying oil, trans-esterification, bio-diesel
Application of Chili (Capsium annulum Sp.) as Cotton Wood (Hibiscus tiliaceus L.) Preservatives with Vacuum Soaking Methods Susilo, Bambang; Argo, Bambang Dwi; Mubarok, Luthfi
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Chili (Capsium annulum  Sp.) is used  as preservatives of Cotton Wood (Hibiscus tiliaceus L.) with vacuum  pressure soaking method with full cellar process. The objectives of this study were to reveal the comparison between preserved and un-preserved wood based on its compressive strength and flexural strength, to investigate the effect of various concentrations of preservatives (i.e. 10, 20, and 30%) on biological and a mechanical wood properties, and to know the resistency of cotton wood (Hibiscus tiliaceus L.) to decrease quality caused by insect wood destroying or other organic materials. Preservation method used in this study was vacuum pressure soaking method with full cellar process and the preservative was the chili (Capsium annulum Sp.) solution. The research was conducted with Completely Randomized Design with treatment of various concentrations of chili solution (i.e. 0%, 10%, 20% and 30%) with five repetitions. The data were analyzed with Anova and presented by graphs. The results indicated significant differences between preserved and un-preserved cotton wood, both on mechanical testing and organic damage.  After 24 days of observation, damage caused by insect was found in un-preserved wood, but none could be identified in those which were preserved.   Keywords : preservation, cotton wood, chili, vacuum pressure soaking
Design of Automatic Fruit Juice Pasteurization Machine Based on Ohmic Heating Technology Adilaksono, Indrawan Cahyo; Susilo, Bambang; Sugiarto, Yusron
Jurnal Teknologi Pertanian Vol 15, No 2 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Fruit production in Indonesia has greatly increased year by year that is resulting in price fluctuation due to abundant products. The fruits possible to be rotten which decrease the sale value when the harvest time is unstable. One of the efforts for increasing the sale value of fruit is by making juice. The most important process of making juice is pasteurization. Ohmic heating pasteurization is one of pasteurization methods that can be utilized to pasteurize the juice. Thus, the juice pasteurization machine was created in particular design to pasteurize juice in small-scale. This study aims to determine the design of machine and the performance machine test, and to determine the efficiency of energy use of machine performance. Performance testing of energy efficiency of fruit juice pasteurization was carried out in an ohmic tube with a diameter of 3.55 cm and electrode spacing of 18 cm. The experiment used mango as a sample with the addition of water (2:1), the sample was pasteurized with 3 variations of electric potential included 220V, 385V, and 425V up to 800C. The highest energy efficiency up to 94%. It was obtained in voltage of 385 V with pasteurization time 130 s and the lowest energy efficiency up to 88%. It was obtained in voltage of 220 V with pasteurization time 369 s. The result showed that the ohmic-based fruit juice pasteurization machine was able to pasteurize in short time and had high efficiency.Keywords: Ohmic Heating, Efficiency, Pasteurization
Performance Test Of Pressurized Stove Using Kapok (Ceiba petandra) Oil As An Alternative Fuel Susilo, Bambang; Argo, Bambang Dwi; Rakhmawati, Aulia
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of the experiment is to analyze the influence of transesterification and degumming processes to the physical characteristic of kapok oil and to know the combustion performance of pressurized stove using oil result from degumming and transesterification. The performance test of pressurized stove consists of two factors. First factor is pressure (0.7 and 1 bar), the second factor is the kind of fuel; kerosene, degumming and transesterification. The result shows the combustion performance of pressurized stove using oil from transesterification process has the same performance using kerosene, this is evaluated from the physical characteristic of the oil and the combustion performanced. The physical characteristic analyzed were viscosity, density and calorific value, while the parameters of pressurized stove performance that was monitored were burning time, flame quality, nozzle clogging, fuel consumption, burning velocity, burn efficiency and stove energy. The pressure of pressurized stove was significant influence to the fuel consumption, flaming velocity, burn efficiency, and stove energy.Key words: Kapok oil, degumming, transesterification, pressurized stove
Non Thermal Preservation Process of Apple Cider Based on Oscillating Magneting Field (OMF) Technology Sari, Elok Kurnia Novita; Susilo, Bambang; Sumarlan, Sumardi Hadi
Jurnal Teknologi Pertanian Vol 13, No 2 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Magnetic technology is one method of non thermal preservation for preserving food uses the magnetic field. Food preservation based on oscillating magnetic field technology, worked by using magnetic fields generated from currents to coils. The magnetic field is generated, then used to kill microorganism cells that are pathogen in food. The main purpose of this research is to design and study the characteristics and working principles of pasteurization machine based on oscillating magneting field, that tested to apple cider. Research methods used are experimental method by three treatment factors, namely the input voltage magnitude (V), the long treatment (t) and the input frecuency (f). The results of this study showed that the allocation of the magnetic field can safe the quality and keep the shelf life of aplle cider longer. At 130 V, frecuency at 50 Hz for 25 minutes treatment time, the total of microorganisms decreased up to 99.96%, and the last microorganisms are 10 col/g. Moreover, the degree of acidity (pH) and total suspended solid of apple cider more stable and has shelf life longer than the others. Food preservation technologies by providing a magnetic field does not cause high heat, so no loss of nutrients and damage to the material. So that the preservation process with this technology can be applied to food preservation process. Keywords: non thermal preservation, pasteurization, magnetic technology, pathogen microbial
Characteristics of Soaked and Dried Water Yam Flour as Material for Producing Edible Paper Indrastuti, Erning; harijono, Harijono; Susilo, Bambang
Jurnal Teknologi Pertanian Vol 13, No 3 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This  research aimed to study the physicochemical characteristics of  water yam flour are due to soaking and drying treatments, as material for edible paper, as a substitute for rice flour in the producing of rice paper (fresh spring roll wrapper).  This study used Randomized  Block Design with two factors: soaking time of 0, 24, and 48 hours; and drying temperature at 40, 50, and 60 °C. The result showed increasing soaking decreased  mucilages, meanwhile increasing soaking time increased swelling power. Moisture content did not differ significantly (p>0.05).  Soaking 24 hours produced the highest final viscosity at all drying temperature. Soaking 24-hour and drying temperature 50 °C treatment could be suggested for producing yam flour and was recommended as  raw material for edible paper processing.Keywords: water yam flour, viscocity, swelling power, physichochemical properties, edible paper
Roasting Experiment of Cashew Nut on Traditional Industry Susilo, Bambang
Jurnal Teknologi Pertanian Vol 1, No 3 (2000)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Processing of cashew nut in Indonesia is worked by small industries, that need relative small energy input.  The stages of traditional process of cashew nut comprise:drying of cashew, shelling of pericarp, frying without oil, shelling of epidermis, dryingand grading.  In this research a roasting experiment of cashew nut were carried out as pretreatmentbeforeshellingactivity.Thispre-treatmentintendedtoextracttheCashewNutShellLiquid (CNSL) content in shell.  By this treatment the shell will be brittle and theshelling capacity in traditional process is also increased.  This pre-treatment is alsoincreased the whole kernel as indicator of the quality of cashew nut product. The effect of roasting as pre-treatment on shelling capacity shows that the roastingcan increase the shelling capacity.  The average of shelling capacity increases morethan100 % i.e. from 4,5 kg/hour to 9,5 kg/hour.  This treatment is also increase the wholekernel.  By the usual shelling the average whole kernel is 62,17 % and by the treatment itfound 82,9 % or increased 33,5 %.  The colour of the nut product visually is not differentby the usual shelling and the treatment. Technically the roasting activity enables to be applied in traditional processing ofcashew nut especially for the small industries.Keyword: cashew nut, roasting, and traditional industry
Temperature and Humidity Distribution Study of Mocaf Chip Hybrid Dryer Susilo, Bambang; Okaryanti, Rahartina W.
Jurnal Teknologi Pertanian Vol 13, No 2 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Hybrid dryer is a dryer that uses two or more sources of energy for the evaporation. Hybrid dryer in this experiment use solar energy and biomass energy. This technology is an alternative technology for drying of agricultural products. The purpose of this study is to examine the technical parameters associated with the hybrid dryer include changes in temperature and the distribution of temperature and RH, based on natural convection and forced convection using mechanical fan. The performance test of both method starts at 09.00 pm until 18.00 pm. Data taken every 1 hour includes temperature in the dryer, temperature of wet bulb and dry bulb, and the speed of wind. Materials used in this study is Mocaf fermentation chips with 1-1.5 mm thickness. The result of the research shows that the dryer with solar energy with force convection has the best performance. The temperature of this hybrid dryer spreads in the range between 33.2 °C and 34.2 °C and the Relative humidity (RH) spreads between 33.8% and 53.5%. The temperature and RH distribution of hybrid dryer machine with natural convection of solar energy was relative low. The temperature spreads between 28 °C and 31.9 °C, and the relative humidity spreads between 37.85% and 54.6%. Light intensity during drying with sun-heat was 400.7 lux and wind velocity was 0.16 m/s.The hybrid dryer with electrical fan was better than that without fan. Hybrid dryer still need electrical energy input to generate forced convection. Keywords: hybrid dryer, light intensity, temperature, humidity, water content
The Strategy of Organic Fertilizer Production System Development on Organic Fertilizer Processing Unit (UPPO) in Bangunsari Village, Ciamis Sardjono, Nurihyatun; Susilo, Bambang; Wignyanto, Wignyanto
Jurnal Teknologi Pertanian Vol 13, No 2 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The purpose of this study to determine strategies for developing appropriate production system on UPPO in the Village Bangunsari. This study uses AHP and the data was processed using Expert Choice software. Based on survey results revealed that the main factors to consider in the development of UPPO is well within the knowledge of farmers using fertilizers and in processing. The actor who plays a role in increasing farmers’ knowledge is government and UPPO managers. Priority target system development is the increase in farmers’ income. To support the achievement of this target is selected developing UPPO policy. Based on the identification of factors, actors, objectives and policies of the development strategy of organic fertilizer production systems in UPPO at the village Bangunsari is local government managers need to conduct an intensive outreach program to increase the knowledge of farmers on the use of waste straw so that the development of organic fertilizer production systems at UPPO can be done gradually and eventually the farmer’s income can also be increased. Keywords: potency, waste, rice straw, farmer
Analisa Kebutuhan Energi Panas untuk Pelunakan Keju Dengan Mesin Pengolah Keju Tipe NT 50 Susilo, Bambang; Argo, Bambang Dwi; Widiyastuti, Palupi
Jurnal Teknologi Pertanian Vol 4, No 1 (2003)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Cheese is a kind of the product from coagulated milk.  The coagulation processes happen by Rennet enzyme through Lactic Acid Fermentation.  Using of damaged natural cheese mixed with good cheese processes fickle cheese.  The composition of thin product adapted to market need.  The processes consist of sortation, cleaning, cutting, mixing, heating, batch striking and packaging.  The heating stage is the bottleneck of the process, that important to extinguisher microorganism and to melt the cheese rapidly. This research conducted to study the heat input and to study the thermal efficiency of heating cheese with stirrer machine Type NT50.  This parameter is useful to predict the optimal temperature and heating period in relationship with the quality of product.  This study carried out in Laboratory of Husbandry Technology Process, Faculty of Husbandry, Brawijaya University.  The research shows that the thermal input to melt the cheese is 23552.615 kJ.  This energy comprised of accumulation energy in inner cylinder 225.304 kJ and outer cylinder 277.759 kJ.  The water mediums absorb energy 5439.406 kJ and the (raw) material absorbs energy 3439.406 kJ.  The total accumulation heat is 3.793 kJ/kg.  The heat transferred by radiation to surrounding is 139.624 kJ.  The convection heat transfers take place in outer cylinder and the surface of cap.  The accumulation energy in outer cylinder is 642.638 kJ and in the surface 92.635 kJ.  The melting efficiency is 47.885 kJ % and the total efficiency is 47.095 %.  Keyword: cheese, coagulation, energy needs analysis, and heating process
Co-Authors A. Harijono Abd. Rohim Adamas Akbar Yurisdanto Aji Sutrisno Akbar, Dheniz Fajar Alvian Budhi Irianto Amelia Amelia Anang Lastriyanto Andik Setiawan Angky Wahyu Putranto Anni Faridah Aris Subagiyo Aris Subagyo Ary Mustofa Ahmad Arya Nugraha Hananto Asma Naili Salsabila Aulia Rakhmawati Azwar Lahusin Bambang Dwi Argo Basir Noho Dewi Maya Maharani Dimas Firmanda Al Riza Dina Wahyu Indriani Djatmiko Bagus Wibowo Dwi Stia Br Ginting Dyah Ayu Agustiningrum Elok Kurnia Novita Sari Elok Zubaidah Essa Noer Bhakty Mulia Fahmi Akbar Yuliansyah Gatot Ciptadi Gunomo Djoyowasito Harki Himawan Helmi Fadhlurrahman Felayati I Kadek Olin Adi Wiguna Indrawan Cahyo Adilaksono, Indrawan Cahyo Irshafiyah Irshafiyah Irwan Bempah Izza, Sylvia Ni’matul KIKI FIBRIANTO La Chovia Hawa La Choviya Hawa Laras Putri Wigati Lutfian Nizar Nur Luthfi Mubarok M Bagus Hermanto Mantong, Jimmy Olsanaya Mochamad Bagus Hermanto Mohammad Fatoni Putrafardani Muchnuria Rachmawati Muhammad Agung Nugraha Muhammad Arwani Muhammad Bagaskara Wiratirta Mukhammad Abdul Jabbar Filayati Musthofa Lutfi Mustofa Lutfi Mutiara Nisa' Amri Nadia Ijkri Aulia nainggolan, Yenni Nani Sumarni Natalia Eka Jayasari Natalia Simanjuntak Niken Dieni Pramesi Nofiyanti, Sri Handayani Novantia Pusputasari Nur Komar Nuraeni, Yustita Nurihyatun Sardjono Nurirenia, Dela Feminda Nurul Istiqomah Choirunnisa Palupi Widiyastuti Pipit Elok Nikmatus Sholikah Prasetiyo, Bagus Dadang Prayer Immanuel Nicolaus Silaban Rachmad Pratama Fauzi Rahartina W. Okaryanti Retno Damayanti Retno Damayanti Soejoedono Riska Ayu Lestari Rizal Nur Alfian Rizki Putra Samudra Rizki Putra Samudra Ronald Nelson Krakuko Roy Ardy Colas Napitupulu Samudra, Rizki Putra Sandos Simatupang Sandra Sandra Sandra Sandra Sandra Sandra Sandra Sandra Sandra Sandra Sasongko Aji Wibowo SATRIYAS ILYAS Setyawan, Hendrix Yulis Shinta Rosalia Dewi Shinta Rosalia Dewi Simon Azriel Napitupulu SIMON BAMBANG WIDJANARKO Siti Lailatus Sa’adah Sukses Agustin Nahmudiyah Sumardi Hadi Sumarlan Sumardi Hadi Sumarlan Sunaryo Sunaryo Susinggih Wijana Syahrul Kurniawan Syed Ihtsham Ul Haq Gilani Taufiq . Tri Handayani Utami Yolanda BR Ginting Vincentia Veni Vera Vita Noeravila Putri Wafa Nida Faida Azra Wignyanto Wignyanto Wulandari, Eka Shinta Y. Erning Indrastuti Yanti Yanti Yudin Yudiawan Maksum Yuliani Widiastutik Yulinda yulinda Yusron Sugiarto Yustita Nuraeni Yusuf Hendrawan Yusuf Wibisono