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All Journal Jurnal Simetris REKAYASA Machine : Jurnal Teknik Mesin Quantum Teknika Journal of Industial Engineering and Technology Prosiding Seminar Nasional Program Pengabdian Masyarakat
Yusuf, Mirza
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Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Physics Social Sciences

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Journal : Quantum Teknika

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Desain, Manufaktur dan Uji Kinerja Mesin Pengolah Serbuk Jahe Merah Yusuf, Mirza; Yudhanto, Ferriawan; Purbajati, Dimas Pulung
Quantum Teknika : Jurnal Teknik Mesin Terapan Vol 2, No 2 (2021): April
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/jqt.v2i2.11573

Abstract

Design of the red ginger powder production machine aims to increase UMKM(Usaha Mikro Kecil dan Menengah) in the Yogyakarta area. By making a semiautomatic red ginger powder machine, it can increase production capacity and improve the economy for UMKM. Component design is divided into 3 processes, namely; designing the frame, designing the stirring shaft, and designing the cooking tank. There are first adjusted to the design that has been made using the solid works software which is then applied by assembling other components. The drive system on the powdered red ginger production machine uses an AC electric motor which is then forwarded into the v-belt transmission then the output from the transmission is forwarded to the stirring shaft.
Fabrikasi Lapisan Nano Fluorine Doped Tin Oxide (FTO) Dengan Variasi Temperature Menghasilkan Material Bersifat Transparan dan Konduktif Yusuf, Mirza; Suciatno, Suciatno
Quantum Teknika : Jurnal Teknik Mesin Terapan Vol 1, No 2 (2020): April
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/jqt.010213

Abstract

The process of forming a doped Tin oxide (FTO) nano fluoride layer was made using Tin Chloride (SNCL2) with Ammonium Fluoride (NH4F) mixing process using a magnetic stirrer at room temperature (28oC). The solvent liquid uses 99% ethanol. Both of these solutions are mixing and finally get the fluorinated doped fluorine Tin. The deposition method of the nanolayer uses the pyrolysis process to produce FTO substrates. This research focused on the production of materials that have transparent properties and have conductivity values. It based on the requirements of work solar cells to work. The process of measuring transparency uses an absorbance measurement tool. Measurement of conductivity using a conductivity meter with a 4-point circular Probe method used in this study was divided into four variations, including starting from 400, 425, 450, 475, 500 degrees Celsius. From this method, the best results were obtained at a temperature of 475 degrees Celsius with an average value of 25 Ω / cm and the highest percentage of transmittance.
Experimental Study of Drying Fruits and Vegetables Using The Freeze Drying Method With The Aim of Maintaining The Nutrition and Effectiveness of Processed Products Yusuf, Mirza; Nulhakim, Lukman; Prambandono, Bayu; Wisnujati, Andika; Yudhanto, Ferriawan
Quantum Teknika : Jurnal Teknik Mesin Terapan Vol. 6 No. 2 (2025): April
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/jqt.v6i2.24507

Abstract

The potential of natural resources in tropical countries is very diverse. one of them is the abundant agricultural products. but there are some obstacles in the post-harvest cycle and the continuous availability when the harvest season ends. various methods of preserving agricultural products have been tested from conventional methods to advanced technology. one of the technologies for preserving agricultural products is freeze drying. various innovations continue to be tested until they get consistent results with good energy efficiency. This method was originally started in the pharmaceutical industry. Various treatments and flexible adaptations make this method penetrate the food industry to maintain the quality of food products. In the food industry, freeze drying is suitable for food products such as meat, fruits, grains, and vegetables. The advantage of freeze drying is that the food products produced do not change shape, form, texture, taste, and nutrition even though they have gone through the drying process. Of the various characteristics of fruits and vegetables have their own properties that can be changed with the temperature parameters applied in the freeze dryer method.
Co-Authors Ade Irvan Tauvana Ferriawan Yudhanto, Ferriawan Hadi, Bima Soma Hanafi, M. Nur Syifa Sukmawan Herfani, Desta Amalia Holyness Nurdin Singadimedja Khairunnisa, Salwa Aghnia Laras, Arya Pandiko Lukman Nulhakim Mokhamad Is Subekti Nulhakim, Lukman Pamungkas, Elzandro Ragil Pangestu, Dwi Adi Prambandono, Bayu Purbajati, Dimas Pulung Putri Rachmawati, Putri Rachmanu, Fatkur Rachmawati, Fitri Lili Saputri, Auli Suciatno, Suciatno Syafrizal Syafrizal Widodo Widodo Wisnujati, Andika