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Pneumatic Lock for Manhole and Bottom Loader on Fuel Tank Trucks: A Cloud-Based Digital Interlock System for Secure and Sustainable Fuel Distribution Pratama, Alvian; Hamzah, Saiful; Syarif, Ahmed; Giyarto, Giyarto; Cakrawiguna , Muhammad Wisnu
Enrichment: Journal of Multidisciplinary Research and Development Vol. 3 No. 10 (2026): Enrichment: Journal of Multidisciplinary Research and Development
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/enrichment.v3i10.602

Abstract

Fuel distribution through road tank trucks plays a crucial role in downstream petroleum supply chains; however, it remains highly vulnerable to fuel theft, adulteration, and unauthorized access during transportation. Conventional mechanical sealing systems applied to manholes and bottom loading valves are widely recognized as weak security measures due to their susceptibility to manipulation and lack of digital traceability. These limitations result in transport losses, safety incidents, customer disputes, and regulatory non-compliance. This study presents the design, implementation, and performance evaluation of a Pneumatic Manhole Lock (P-Man) integrated with a digital spool lock and cloud-based interlock system for fuel tank trucks. The proposed solution combines physical pneumatic locking mechanisms with geofencing, one-time password (OTP) authentication, and real-time digital audit trails. Access to fuel compartments is strictly restricted to authorized locations and verified users, ensuring that opening actions can only occur at designated fuel stations. The system was implemented and tested on operational fuel tank trucks with multiple compartment configurations. Field results demonstrate a 77% reduction in sealing and verification time, complete prevention of unauthorized valve opening outside geofenced areas, significant reduction in transport loss, and a substantial increase in customer satisfaction from 42% to 93%. In addition, the system enhances safety performance and strengthens governance through transparent, auditable distribution records. The findings indicate that integrating pneumatic interlock systems with digital authorization provides a robust, scalable, and sustainable solution for improving fuel distribution security, operational efficiency, and regulatory compliance.
Pengelolaan Kotoran Sapi di Desa Lojejer menjadi Biogas dan Bioslurry untuk Mengurangi Populasi Hama Kumbang Badak Dewi, Nilasari; Haryadi, Nanang Tri; Kurnianto, Agung Sih; Giyarto, Giyarto
Jurnal Abdi Masyarakat Indonesia Vol 6 No 2 (2026): JAMSI - Maret 2026
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jamsi.2728

Abstract

Desa Lojejer merupakan salah satu desa di Kecaatan Wuluhan yang mempunyai potensi kelapa cukup banyak. Desa Lojejer terkenal sebagai sentra industri kecil gula kelapa di Kabupaten Jember. Produksi nira dari pohon kelapa di desa Lojejer Kecamatan Wuluhan mengalami penurunan akibat serangan hama kumbang badak (Oryctes rhinoceros). Serangan hama kumbang badak yang masih tinggi karena habitat kumbang yaitu limbah kotoran tersedia cukup tinggi. Oleh karena itu, untuk mengurangi hama tersebut, limbah kotoran sapi perlu dikurangi dengan memanfaatkannya menjadi biogas dan bioslurry. Pengabdian ini dilakukan melalui sosialisasi dan penyuluhan, pelatihan, monitoring dan evaluasi. Pengabdian diikuti oleh 30 orang masyarakat yang berasal dari peternak dan pengarajin gula kelapa. Hasil pengabdian menunjukkan bahwa pengetahuan masyarakat tentang pemanfaatan limbah meningkat. Reaktor biogas juga berhasil dipasang dan menghasilkan biogas yang dapat dimanfaatkan langsung oleh masyarakat sebagai bahan bakar. Limbah kotoran sapi yang dibuang di alam terbuka juga berkurang.
Karakteristik Fisik, Kimia, dan Sensori Boba dari Tepung Ubi Jalar Madu (Ipomoea batatas L. var. Madu) dan Tapioka Diniyah, Nurud; Yekti, Anggun Fitria Mustika; Afriliana, Asmak; Giyarto, Giyarto; Subagio, Achmad
Jurnal Teknologi Hasil Pertanian Vol 18, No 1 (2025): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v18i1.90745

Abstract

Boba made from tapioca tends to have a slightly rough, firm, and dense texture. Substituting honey sweet potato flour as a source of sweetener, natural coloring, and low starch content can improve the structure and enhance the quality of the boba. This research aims to determine the effect of the ratio of honey sweet potato flour and tapioca on physical, chemical, and sensory quality characteristics, as well as to determine the best treatment for boba with honey sweet potato flour and tapioca. This research used a Completely Randomized Design (CRD) with one treatment factor, namely the ratio of honey sweet potato flour and tapioca (0:100, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, 90:10 and 100:0) in triplicate. The made pearls were subjected to physical (diameter, bulk density) analysis, texture profile (hardness, gumminess, springiness, and chewiness) analysis, chemical (moisture content, starch content, reducing sugar content) analysis, and sensory (color, taste, aroma, and texture) evaluation. According to obtained results, the ratio of honey sweet potato flour and tapioca was significantly difference to the physical (diameter, bulk density) proprerties, texture profile (hardness, gumminess and chewiness), chemical properties (moisture content, starch content, reducing sugar content), and sensory evaluation (color, taste, aroma and texture) of boba pearl. The ratio of honey sweet potato flour and tapioca, 90:10, is the best treatment with an effectiveness value of 0.73. The characteristics of raw boba pearl as a best treatment respectively 0.92 ± 0.00 cm diameter; 0.40±0.00 g/ml bulk density and 47.45±0.58% water content, while the characteristics of ripe boba were 1.15±0.00 cm of diameter; 0.51±0.00 g/ml bulk density; 62.94±1.32 gf hardness; 103.21±1.62 gf gumminess; 53.97±2.37 gf springiness, 0.46±0.00 gf chewiness; 64.50±1.57 % water content; 11.81 ± 0.04% starch content; 30.47 ± 0.02% reducing sugar;  4.10 ± 0.79 (like) hedonic color; 4.15 ± 0.81 (like) taste; 4.05 ± 0.76 (like) aroma; and 4.05 ± 0.69 (like) texture.