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All Journal Jurnal Abdimas Terapan Journal Of Renewable Energy Engineering Jurnal Riset dan Pengabdian Interdisipliner JTPG (Jurnal Teknologi Pertanian Gorontalo)
Burhan Liputo
Program Studi Teknologi Rekayasa Energi Terbarukan, Fakultas Program Vokasi, Universitas Negeri Gorontalo
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Education Energy Engineering Environmental Science Immunology & microbiology Social Sciences Other

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Pendampingan Branding Produk Lokal Berbasis Media Sosial bagi Pelaku Usaha Mikro di Gorontalo Hamka Hamka; Asrul Asrul; Burhan Liputo; Wiwin S Makatutu
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Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jrpi.v3i2.38975

Abstract

The development of digital technology has created significant opportunities for micro-enterprises to expand their market reach through social media platforms. However, many micro-business owners in Gorontalo still lack an adequate understanding of effective digital branding strategies, causing local products to struggle in competing optimally in the market. This community service activity aimed to improve the capacity of micro-enterprise owners in building brand identity, creating promotional content, and utilizing social media as a digital marketing tool. The implementation methods included observation, training, mentoring, and evaluation for micro-business actors in Gorontalo. The results showed an increase in participants’ understanding of product branding, the use of social media for promotion, and the ability to create more attractive and communicative marketing content. In addition, business owners began independently applying digital marketing strategies through social media platforms such as Instagram, Facebook, and TikTok. This activity is expected to enhance the competitiveness of local products and support sustainable community economic growth.
ANALISIS PENGARUH SUHU TERHADAP KINERJA OUTPUT PANEL FOTOVOLTAIK DI PLTS 2 MWp SUMALATA Zul Hamid Ansyor; Burhan Liputo; Jumiati Ilham; Siti Fauziah
Journal Of Renewable Energy Engineering Vol. 4 No. 1 (2026): Journal Of Renewable Energy Engineering (April)
Publisher : Program Vokasi-Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56190/jree.v4i1.77

Abstract

Kinerja sistem fotovoltaik sangat dipengaruhi oleh modul suhu permukaan yang berpengaruh terhadap daya keluaran sistem. Penelitian ini bertujuan untuk menganalisis hubungan antara suhu permukaan modul berdasarkan pengukuran kamera termal ( Rata-rata TIR ) terhadap daya keluaran DC sistem PLTS on-grid berkapasitas 2 MWp di PLTS Sumalata. Pengambilan data dilakukan melalui observasi lapangan menggunakan kamera termal untuk memperoleh modul suhu rata-rata permukaan serta data daya DC dari sistem monitoring operasional PLTS selama periode pengamatan bulan November. Data yang diperoleh dijelaskan menggunakan pendekatan grafis untuk mengetahui pengaruh suhu terhadap kinerja sistem. Hasil penelitian menunjukkan bahwa modul suhu permukaan berada pada rentang 45.6 °C hingga 57.3 °C dan peningkatan modul suhu cenderung menyebabkan penurunan kinerja relatif daya keluaran sistem akibat karakteristik koefisien suhu negatif modul fotovoltaik. Hasil penelitian ini menunjukkan bahwa modul suhu permukaan berkontribusi terhadap kehilangan panas sehingga dapat digunakan sebagai parameter evaluasi kinerja operasional sistem PLTS skala utilitas.
PEMANFAATAN PENGERING EFEK RUMAH KACA DALAM MENINGKATKAN KUALITAS KERUPUK KASUBI LONUO BUKIT ARANG Fuad Pontoiyo; Burhan Liputo; Yunita Djamalu
Jurnal Abdimas Terapan Vol. 4 No. 1 (2024): JURNAL ABDIMAS TERAPAN (NOVEMBER)
Publisher : Program Vokasi Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56190/jat.v4i1.61

Abstract

Lonuo Village is located in Tilongkabila District, Bone Bolango Regency, Gorontalo. Kasubi crackers are a typical snack produced by one of the Lonuo Bukit Arang Kasubi Crackers UKMs. Kasubi crackers are made from cassava, tapioca flour, baking soda, and brown sugar, while other production requirements are cooking oil, LPG gas, gasoline, firewood, raffia rope, and plastic packaging. Meanwhile, other supporting tools in the kasubi cracker production process are plastic plates, steamer frames, steaming pans, molding tanks, sweet potato grinding machines, and para-paras as attachments for manual drying. The manual drying place used by IKM consists of 3 bamboo-based lamps measuring 7 x 13 meters for the entire cracker drying place. The drying process using bamboo sheets has many disadvantages, including drying time which takes 4 to 5 drying hours in sunny weather, unpredictable weather, less hygienic, and tends to be contaminated with bacteria because the location of the IKM is opposite the location of the Final Processing Site (TPA) for waste disposal. Bone Bolango Regency. The Kasubi Lonuo Bukit Arang cracker IKM was established in 2000 and has been continued by Santian Pillow since 2020. This IKM has more than 6 (six) permanent and non-permanent employees with daily raw material production of 1 () sack of cassava Working time from grating the coconut to drying takes 8 to 9 hours, namely from 08.00 to 15.00 WITA with the resulting cracker output being 2448 crackers per day and packaged in one hanging containing 10 crackers and priced at IDR. 11,000 per hanging. The method used in this activity is the preparation stage, implementation of activities, and program sustainability plans. The alternative drying tool that will be socialized in this activity is a greenhouse drying tool in the form of a rectangular prism with the help of energy from sunlight. While serving this community group, the service team packages activities from lecture presentations on introducing tools, questions, and answers, how to make tools, how to use tools, and how to maintain tools. From the results of this activity, it was agreed that the next activity would focus more on making cracker products using biomass stoves or stoves fueled by used oil and greenhouse effect dryers.
INTEGRASI HIDRO, ANGIN, SURYA, DAN PENYIMPANAN ENERGI DALAM SISTEM KELISTRIKAN RENDAH KARBON: TINJAUAN KOMPREHENSIF ATAS FLEKSIBILITAS, OPTIMASI OPERASI, DESAIN TEKNO-EKONOMI, DAN ARAH RISET TERKINI Aswin; Lanto Mohamad Kamil Amali; Burhan Liputo
Journal Of Renewable Energy Engineering Vol. 4 No. 1 (2026): Journal Of Renewable Energy Engineering (April)
Publisher : Program Vokasi-Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56190/jree.v4i1.69

Abstract

The transition to a low-carbon electricity system is driving the strategic role of hydropower, both as a manageable renewable generator and as the backbone of system flexibility to accommodate the intermittency of wind and solar energy. In recent years, the evolution of studies is no longer limited to conventional reservoir operations but has expanded to hybrid hydro–wind–photovoltaic systems, pumped hydro energy storage (PHES), hydro–PV–storage, hydro–hydrogen, and multi-energy configurations integrating compressed air energy storage (CAES) and liquid air energy storage (LAES). This review article synthesizes the literature to map recent developments on four main themes: (1) the role of hydropower flexibility in the integration of variable renewable energy (VRE), (2) modeling and optimization of multi-scale operations, (3) capacity design and techno-economic evaluation of storage technologies, and (4) issues of reliability, safety, ecology, and artificial intelligence (AI) for prediction and control. Recent literature indicates that coordinating hydro with wind, solar, and storage can increase renewable energy utilization, reduce curtailment, improve operational stability, and enhance economic benefits, particularly when operating models incorporate spatio-temporal correlations, hydraulic constraints, market mechanisms, and flexibility requirements. Gaps remain in multi-scale integration, the incorporation of ecological indicators into market optimization, standardization of economic evaluations, and field validation of intelligent control strategies.
Optimalisasi Alat Pengiris dan Penggiling Bawang Merah Chandra Mamonto; Evi Sunarti Antu; Burhan Liputo
JTPG (Jurnal Teknologi Pertanian Gorontalo) Vol 9 No 1 (2024): Jurnal JTPG (Mei)
Publisher : PROGRAM STUDI MESIN DAN PERALATAN PERTANIAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jtpg.v9i1.1367

Abstract

Bawang merah merupakan salah satu produk pertanian yang banyak penggunaannya, terutama sebagai bumbu dapur dan bahan tambahan pada berbagai jenis makanan. Pengolahan bawang merah umumnya diiris atau diulek. Sebagai bumbu dapur, proses ini tentu tidak memiliki pengaruh signifikan terhadap efektifitas dan efisiensi saat pengolahannya. Namun, akan berbeda jika bawang merah diproduksi dalam jumlah besar seperti pembuatan bawang goreng. Oleh karena itu, diperlukan teknologi yang dapat mendukung sekaligus sebagai solusi untuk meningkatkan produktivitas. Penelitian ini bertujuan mengoptimalkan mesin pengiris dan penggiling bawang merah dengan menggunakan dua sistem kerja, manual dan otomatis. Optimalisasi mesin ini difokuskan pada pisau pengiris dan penggiling melalui modifikasi mesin sebelumnya. Perancangan dan fabrikasi mesin dilakukan melalui tahapan desain, penyediaan alat dan bahan, pembuatan komponen, fabrikasi komponen, dan pengujian alat. Mesin pengiris dan penggiling bawang merah memiliki beberapa komponen utama, yaitu corong input bawang merah, sistem transmisi pengiris dan penggiling, dan corong output. Mesin ini menggunakan motor listrik ¼ HP. Mesin pengiris dan penggiling bawang merah memiliki tinggi dan lebar masing-masing 500 mm dan 250 mm. Pengujian mesin dilakukan sebanyak 3 kali dengan kecepatan putar dan berat bawang merah masing-masing 2800 rpm dan 300 gr untuk proses pengirisan. Adapun berat bawang merah untuk proses penggilingan sebanyak 200 gr. Berdasarkan hasil pengujian diketahui proses pengirisan dan penggilingan bawang merah masing-masing memerlukan waktu rata-rata 48,1 detik dan 47,42 detik. Hal ini menunjukkan bahwa berat bawang merah berbanding lurus dengan waktu yang digunakan selama pemrosesan. Kapasitas rata-rata mesin untuk proses pengirisan dan penggilingan masing-masing sebesar 22,45 kg/jam dan 15,18 kg/jam.
Co-Authors Asrul Asrul Aswin Chandra Mamonto Evi Sunarti Antu Fuad Pontoiyo Hamka Hamka Jumiati Ilham Lanto Mohamad Kamil Amali Siti Fauziah Wiwin S Makatutu Yunita Djamalu Zul Hamid Ansyor