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All Journal Journal of Mechanical Engineering Science and Technology Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Quantum Teknika Jurnal Agricultural Biosystem Engineering Prosiding Seminar Nasional Pengabdian Kepada Masyarakat
Wibowo, Sasongko Aji
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Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Nursing Public Health

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Unjuk Kinerja Alat Pasteurisasi pada Proses Pasteurisasi Madu: Studi Kasus PT Kembang Joyo Sriwijaya Wibowo, Sasongko Aji; Lastriyanto, Anang; Erwan, Erwan; Jaya, Firman; Batoro, Jati
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.v2i2.10835

Abstract

One of the post-harvest honey processing processes is the pasteurization process. Pasteurization is the initial stage of honey processing before evaporation. The high demand for honey in Indonesia requires that honey producing companies must use pasteurization tools with large capacities and do not damage the honey content. Honey will be damaged if the pasteurization temperature is more than 70oC. In addition, the pasteurization process is also still a problem in the honey industry. Therefore it is necessary to make pasteurization tools with automatic and fast temperature control in the pasteurization process. The purpose of this study was to observe the rate of heat penetration into pasteurized honey material and the amount of honey weight pasteurized, then also measured changes in water content, viscosity, degree Brix, and density of density. From the results of measurements of heat penetration rates in pasteurization and conventional pasteurization devices, the difference in time duration on stoves 1, 2, and 3 to increase the initial temperature of 35 oC to 65oC respectively were 45, 45, and 42 minutes with a total of 101 honey, 22 kg while in conventional equipment takes 50 minutes to heat honey as much as 46,780 kg. Gas consumption on stove 1 was 0.291 g/(kgoC), stove 2 was 0.281 g/(kgoC), stove 3 was 0.285 g / (kgoC), whereas gas consumption on conventional stove was 0.272 g/(kgoC). The results of measurements of water content, viscosity, Brix, and density of density before and after pasteurization were as follows 21.99%, 4.835 poise, 63 obrix, 1.356 kg/m3, and 19.82%, 5.453 poise, 64 obrix, 1.358 kg/m3.
Pendampingan Pembuatan Pupuk Organik Cair dan Pestisida Dari Bawang Putih dan Limbah Kulit Bawang di Desa Pugeran, Kabupaten Mojokerto Wibowo, Sasongko Aji; Tama, Mahya Indra; Ametilok, Maria Paula Pratatya; Reandi, Alan Rizki Dui; As Syukri, Khoirul Anam
PROSIDING SEMINAR NASIONAL PENGABDIAN KEPADA MASYARAKAT Vol. 3 No. 1 (2023): Prosiding Seminar Nasional Pengabdian Kepada Masyarakat : MEMAKSIMALKAN POTENSI
Publisher : Universitas Nahdlatul Ulama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/snpm.v3i1.1244

Abstract

Masyarakat Desa Pugeran, Kabupaten Mojokerto memiliki masalah pada sampah. Salah satunya adalah limbah kulit bawang yang belum dimanfaatkan oleh masyarakat. Berdasarkan hasil penelitian terdahulu diketahui bawang merah dan bawang putih memiliki kandungan senyawa yang sangat bermanfaat bagi pertumbuhan tanaman begitupun kulitnya. Limbah kulit bawang dapat dimanfaatkan sebagai POC dan pestisida. Kegiatan Pengabdian Kepada Masyarakat (PKM) ini bertujuan untuk memberikan pengetahuan kepada masyarakat dalam pemanfaatan limbah bawang sebagai POC dan pestisida untuk tanaman. Metode pelaksanaan kegiatan dilakukan dengan cara observasi lapangan dan pengumpulan data dengan menggunakan metode rekayasa sosial untuk memperoleh data dari target sasaran yaitu para petani di Desa Pugeran. Kegiatan PKM terdiri atas tahap analisis situasi sampai pendampingan pembuatannya. Dengan adanya kegiatan ini diharapkan masyarakat dapat membuat POC, pestisida dan pupuk kompos dari limbah kulit bawang secara berkelanjutan karena jauh lebih aman, lebih terjangkau, alat dan bahannya juga mudah ditemukan.
Moisture Reduction of Honey in Dehumidification and Evaporation Processes Lastriyanto, Anang; Wibowo, Sasongko Aji; Erwan, Erwan; Jaya, Firman; Batoro, Jati; Masyithoh, Dewi; Lamerkabel, JSA
Journal of Mechanical Engineering Science and Technology (JMEST) Vol 4, No 2 (2020)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um016v4i22020p153

Abstract

The high water content of honey can lead to fermentation and accelerate the deterioration of honey. One way to prevent fermentation in honey is to reduce the water content of honey. There are several ways to reduce the water content of honey, namely through a dehumidifier and evaporation. This study aimed to examine the relationship of reduced water content towards time in between dehumidifier and evaporation processes. The research method uses an exponential equation model to determine the value of the constant (K). The constant value (K) is used to predict the rate of reduction in moisture content between the dehumidifier and evaporation processes. The results showed that the water content value after the dehumidifier and evaporation process had met the International Standard (SI) with a moisture content value of less than 19 %. The initial moisture content of honey before processing was 21.335 %, then after going through the process, the moisture content of honey in the dehumidifier and evaporation processes were 16.397 % and 14.625 %, respectively. The processing time required for decreasing the water content of honey in between dehumidification and evaporation processes also shows a very significantly difference; In the dehumidifier process, the process takes 720 min. While in the evaporation process, it is 50 min. The exponential equation to determine the constant value of K (1/min.) for the dehumidifier is y = 21.262e-0.00037x with the value of regression R2 = 0.9943. While the exponential equation formula to determine the constant value of K (1/min.) in the evaporation process is y = 21.961e-0.007x with the regression value represent R2 = 0.9262
Pengaruh Variasi Persentase Campuran Arang Tempurung Kelapa dengan Batubara dalam Pembuatan Briket Biocoal Terhadap Sifat Fisik dan Laju Pembakaran Maktub, Zana Azalia; Sugianti, Cicih; Wibowo, Sasongko Aji
Jurnal Agricultural Biosystem Engineering Vol 3, No 4 (2024): Desember 2024
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jabe.v3i4.10175

Abstract

This study aims to examine the effect of varying percentages of coconut shell charcoal mixed with coal on the physical properties and combustion rate of biocoal briquettes. The briquettes were made with four variations of coconut shell charcoal percentages: 16%, 31.9%, 47.7%, and 63.7%. The results revealed that briquette density tended to decrease with an increasing percentage of coconut shell charcoal, except for the 63.7% mixture, which showed an anomaly with higher density. Mechanical strength, including tensile and compressive strength, decreased as biomass increased due to the weaker mechanical properties of coconut shell charcoal compared to coal. The combustion rate decreased with higher biomass percentages, with longer combustion times for higher biomass content due to the higher calorific value of coconut shell charcoal. Biocoal briquettes demonstrated better combustion efficiency than regular briquettes but were still inferior to super briquettes and pure coal briquettes. This study highlights the potential of biomass-coal mixtures as an alternative, environmentally friendly, and efficient energy source. Keywords: Biocoal Briquettes, Coal, Coconut Shell Charcoal, Combustion Rate. Density.
Analisis Fisik Madu Akasia Setelah diproses dengan Mesin Evaporator Vacuum Cooling Four in One Skala Industri Muzaki, M. Amin; Lastriyanto, Anang; Hermanto, Moch. Bagus; Sutan, Sandra Malin; Ahmad, Ary Mustofa; Wibowo, Sasongko Aji; Vera, Vincentia Veni; Anam, Khoiril
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 13 No 1 (2025): 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 | DOI: 10.29303/jrpb.v13i1.1153

Abstract

Honey has significant health benefits due to its rich content of nutrients, enzymes, and bioactive compounds. However, conventional processing methods such as pasteurization can potentially degrade the physical and chemical quality of honey, including moisture content, density, total soluble solids, viscosity, and color stability. This study examines the effectiveness of the Evaporator Vacuum Cooling Four in One technology in maintaining the quality of Acacia honey compared to various pasteurization durations. The results show that vacuum cooling technology significantly preserves honey quality in terms of moisture content, density, and total soluble solids at a better level than conventional methods. Additionally, vacuum cooling optimally maintains honey's viscosity and color, demonstrating its superiority in reducing damage to bioactive components. This study is expected to contribute to the development of more efficient honey processing technology in the industry, aiming to provide high-quality honey that meets consumer health standards.
Co-Authors Ametilok, Maria Paula Pratatya Anang Lastriyanto Ary Mustofa Ahmad As Syukri, Khoirul Anam Cicih Sugianti Erwan Erwan, Erwan Firman Jaya Jati Batoro Khoiril Anam, Khoiril Lamerkabel, J. S. A. Maktub, Zana Azalia Masyithoh, Dewi Mochamad Bagus Hermanto Muzaki, M. Amin Reandi, Alan Rizki Dui Sandra Sandra Tama, Mahya Indra Vincentia Veni Vera