Garuda - Garba Rujukan Digital

Zulfan Yus Andi

Program Studi Teknik Perancangan Mekanik, Politeknik Manufaktur Negeri Bangka-Belitung, SungaiLiat, Bangka 33211, Indonesia

Author-ID : 2485040

Aerospace Engineering Automotive Engineering Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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Iptek Bagi Masyarakat (IBM) Pemanfaatan Teknologi Tepat Guna (TTG) Pada Kelompok Masyarakat Pembuat Lakso Di Kabupaten Bangka Zulfan Yus Andi; Yuliyanto Yuliyanto
Manutech : Jurnal Teknologi Manufaktur Vol. 9 No. 01 (2017): Manutech : Jurnal Teknologi Manufaktur
Publisher : Politeknik Manufaktur Negeri Bangka Belitung

Lakso is one of product’s traditional that made from rice flour served with coconut milk, than mixed of fish meat. Lakso always provided available in stores, events, hotels. Stage of make it from preparation of materials, mixing, molding, make kuah lakso, and ready for eating. Lakso is selling at a price of Rp.3.000 sd. Rp. 5.000 per portion and sell for drying lakso at Rp. 80,000 /kg. Objectives of IbM, to improve quality and production capacity, so be able to improve at partner business management. From survey in 5 month ago, production in lakso has not been met and can not be enough for 75-80% wet’s lakso and 1% for dry’s lakso per month. Issues on partners, there are the production equipment, moulding of lakso and drying (heating from Sun). Other issues concerning the management of lakso provision, or sales. The achievements produced, the cooperation of UKM’s Pak Umar with Polmanbabel, implementation for Polmanbabel’s Tri Dharma that supply machine’s drying for capacity at 4 - 5 kg (rotary rak’s tray system, and aluminum material), research and Community Service by Lecturers and students. The results of activities are understanding, operation and maintenance of production in machine’s provided. the achievement of percentage for drying lakso until 80% and lakso able to survive up to 3 months. Lakso’s dry is able to eat by steaming process.

Iptek Untuk Kelompok Usaha Aneka Roti Dan Kue Di Bangka Belitung Sukanto Sukanto; Zulfan Yus Andi; Yudi Oktriadi; Abdul Budi
Manutech : Jurnal Teknologi Manufaktur Vol. 8 No. 01 (2016): Manutech : Jurnal Teknologi Manufaktur
Publisher : Politeknik Manufaktur Negeri Bangka Belitung

In recent days, the bread and cake for most Indonesian people have been used as a meal replacement or substitute for the staple food. Required good planning and management in order to meet the customer demand, the customer fulfillment both in quantity and in quality, especially in the operational management of production processes. These activities aimed to assist the partners in developing their business. The methods and procedures applied in the first stage is to survey the problems of the partners, the second stage of the design and analysis of alternative dispute resolution solutions partners. Furthermore, the third phase-grant program implemented as a solution to the problems faced by each partner. Service activities has been giving grants to the first partner in the form of mixer machine, oven, counter display case and the second partner giving grant heating chocolate machine and repair mixer machine with a capacity of 9 Kg. Besides the two partners are also given training related to maintenance machinery and entrepreneurship. This service activities have an impact on first partner is number of asset’s increased up to 2.7-fold, speeds production increased by two times and followed by an increasing number of customers, and product sale also increased by two times compared to the previous. While in both partners, this event has helped to produce the information concerning the identification of base problems so that it can be used as a reference for improved planning and management development efforts.

Pengembangan Sistem Identifikasi Fitur Dua Dimensi Kekasaran Permukaan Berbasis Machine Vision untuk Produk Hasil Permesinan Zulfan Yus Andi
Jurnal Teknik Mesin (Sinta 3) Vol. 14 No. 1 (2013): APRIL 2013
Publisher : Institute of Research and Community Outreach, Petra Christian University

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Kekasaran suatu produk merupakan salah satu standar keakuratan dan kualitas permukaan produk yang dihasilkan dari suatu proses permesinan. Nilai kekasaran ini sangat bervariatif, dilihat dari proses permesinan dan parameternya. Semakin halus permukaannya, semakin tinggi kualitas permukaan yang dihasilkan. Metode pengukuran kekasaraan dapat dilakukan dengan metode kontak dan metode non-kontak, salah satunya metode pengenalan citra, yaitu identifikasi citra dan pengolahannya.Hal ini disebut dengan metode machine vision. Cakupan penelitian ini meliputi pembuatan sistem pengukuran machine vision dengan menggunakan kamera saku digital pembesaran 4x, mikroskop pembesaran 20 x, pencahayaan (lighting) dan benda kerja hasil CNC bubut  36 x 50 mm. Selanjutya pemrosesan citra/image dengan perangkat lunak, yaitu identifikasi profil permukaan pelat kalibrator sebagai dasar pengukuran dan pengukuran terhadap benda ujinya. Pengukuran dilakukan dari puncak profil hingga lembah profil, sehingga memberikan kedalaman permukaan ukur. Dengan pengukuran machine vision pengenalan citra ini lebih mendekati nilai analitis, artinya tingkat kepresisian yang dihasilkan lebih mendekati nilai Ra natural, dengan rata-rata persentase penyimpangan yang dihasilkan 6.00%.

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