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All Journal Agrointek INVENTORY : Industrial Vocational E-Journal On Agroindustry
Puji Rahayu
Politeknik ATI Padang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Engineering Industrial & Manufacturing Engineering

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Pengukuran Kesiapan Industri Minuman Teh Menjangkau Revolusi Industri 4.0 dengan Metode INDI 4.0 Irna Ekawati; Puji Rahayu
INVENTORY: Industrial Vocational E-Journal On Agroindustry Vol 2, No 2 (2021): Published in December 2021
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/inventory.v2i2.62

Abstract

Rapid technological developments greatly affect the demand for products and services. So the industry needs to improve to maximize production achievements in order to meet market needs. The development of industry 4.0 provides an opportunity to revitalize the Indonesian manufacturing sector. Moreover, the Ministry of Industry has compiled "Making Indonesia 4.0" as a strategy and roadmap to develop industry 4.0 in Indonesia. Indonesia focuses on five main sectors for the development of industry 4.0, including the food and beverage, chemical, electronics, textile and clothing, and automotive industries. This research was conducted to determine the level of readiness of the manufacturing industry, especially the food and beverage industry at PT. Perkebunan Nusantara VIII to face industry 4.0 based on organizational and technological aspects. The measurement method used is the Indonesia Industry 4.0 Readiness Index (INDI 4.0). With these results, it can help the industry know the current level of achievement and know what needs to be done to get to the level of industry 4.0. Based on online and offline assessments carried out at the level of readiness, the people and culture aspects as well as the technology aspect have the highest level of use but are at Level 2. The technological aspect has the lowest readiness at Level 1. Overall, the company's readiness is at Level 1 (readiness stage). early) almost reached moderate readiness (Level 2).
UNHULLED RICE DRYING RATE IN IMPACT OF ROTARY DRYER ELEVATION ANGLE AND INLET GAS TEMPERATURE Rosalina Rosalina; Gusni Sushanti; Puji Rahayu; Dwi Kemala Putri
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.13968

Abstract

Rotary Dryer is a type of dryer that uses a rotating system to prevail the contact of wet material with hot air. LPG gas is used as a heat source assisted by a blower for air circulation in the Rotary Dryer. Using a drying chamber with a diameter of 25 cm, a length of 135 cm, a rotating speed of 7.5 rotary per second and 8 flights in it. The research method used is a completely randomized design method with variations in the angle of elevation or slope of the Rotary Dryer and the inlet gas temperature of the drying chamber with unhulled rice as raw material. The elevation angle variable used 4 levels, namely 9.16o, 11.84o, 14.47o and 16.19o, while the gas inlet temperature variable has three levels, that are 110oC, 115oC and 120oC. Measurement of moisture content using a wet basis, determining the rate of drying using the graphical integration method. The highest drying rate was obtained for changes in the slope of the Rotary Dryer at the gas inlet temperature of 115oC and a slope of 9.16o as 0.140 kg.H2O/m2.hour. However, from the linear regression equation, the most linear drying rate decrease is at the gas inlet temperature of 110oC with the equation y = -0.0054x+0.1778 with a regression coefficient value of 0.9909 almost 1. The most optimal elevation angle in decreasing water content in all temperature variations is the smallest angle, which is 9.16o with the result that the product water content comply for SNI 6128_2015 standard, which is below 14%.
Co-Authors Dwi Kemala Putri Gusni Sushanti Irna Ekawati Rosalina Rosalina