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All Journal Imaji: Jurnal Seni dan Pendidikan Seni Elektron Jurnal Ilmiah Saraswati Jurnal Daulat Hukum Jurnal Bindo Sastra JOURNAL OF MECHANICAL ENGINEERING, MANUFACTURES, MATERIALS AND ENERGY Jurnal Budaya Nusantara AGRIPEAT Journal of Social Research JURNAL INOVASI DAN MANAJEMEN PENDIDIKAN Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Jurnal Abdimas: Pengabdian dan Pengembangan Masyarakat International Journal of Advanced Science Computing and Engineering Jurnal Pengabdian Kepada Masyarakat Bangun Cipta, Rasa, & Karsa (Jurnal PKM BATASA) JECCOM Economic: Journal Economic and Business Scientific Contribution Oil and Gas JAPEPAM, Jurnal Pengabdian kepada Masyarakat
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PERMO Eko Budi Lelono; L. Nugrahaningsih; Dedi Kurniadi
Scientific Contributions Oil and Gas Vol. 39 No. 1 (2016): SCOG
Publisher : Testing Center for Oil and Gas LEMIGAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29017/scog.39.1.248

Abstract

Fifteen
Identification of Bioethanol Quality for Motorcycle Fuel Angraini, Tuti; Aidha, Zas Ressy; Anton; Kurniadi, Dedi; Prabowo, Cipto
International Journal of Advanced Science Computing and Engineering Vol. 5 No. 3 (2023)
Publisher : SOTVI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62527/ijasce.5.3.173

Abstract

The availability of crude oil as a raw material for vehicle fuel is dwindling and limited in nature. One of the renewable energies worth developing is bioethanol, which is one of the alternative fuels that can be used as a biofuel and can be processed from plants containing starch and glucose. In this research, the entire bioethanol identification system in a sugar cane drip distillation apparatus was examined. The distillation process using MQ3 and MQ135 sensors resulted in an alcohol percentage of 42% and 46%. The maximum temperature measured by a thermocouple during distillation was 88°C, while the minimum temperature recorded was 87°C. This study utilized a backpropagation artificial neural network method to identify the detected bioethanol. The architecture of the artificial neural network included 2 input nodes, 4 neuron nodes, and 2 output nodes. The training and testing results showed that the formed backpropagation was able to identify and differentiate the detection of bioethanol according to the given inputs with a success rate of 88.86% for detected bioethanol and 94.86% for undetected bioethanol..
Identification of Ultraviolet (UV) Levels in the Caramelization Process of Sale Pisang Berlianti, Rahmi; Kurniadi, Dedi; Putri, Dian Permata; Alfitri, Nadia; Susanti, Roza; Mudia, Halim
International Journal of Advanced Science Computing and Engineering Vol. 6 No. 1 (2024)
Publisher : SOTVI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62527/ijasce.6.1.196

Abstract

Sale pisang is a typical Indonesian food made from dried bananas. Usually, this drying is done by drying directly in the sun. Drying bananas in the sun is not very effective because it takes a long time and is very dependent on weather conditions. After innovation was made by making a dryer, sale pisang was produced which had a hard texture and low moisture content that affected the caramelization process. Therefore, a dryer is needed that can replace the drying process under the sun. One of the contents of sunlight is ultraviolet light. Irradiation of ultraviolet light, especially UVC light, can help shrink the cell wall of bananas so that the evaporation of water during drying is small. This study aims to identify good UV levels for the caramelization process to produce the same sale pisang as drying under the sun using 5 different treatments, namely, without UV lighting, 15 minutes irradiation, 30 minutes irradiation, 1-hour irradiation, and 2 hours irradiation. Irradiation for 15 minutes produces a water content of 11%, irradiation for 30 minutes produces a water content of 12%, irradiation for 1 hour produces a water content of 18%, and Sale pisang with irradiation for 2 hours produces a water content of 20%. Based on the texture analysis produced by irradiation for 1 hour produces a texture that is almost the same as drying directly under the sun.
Optimalisasi Kinerja Alat Pengering Pengolahan Makanan Bahan Dasar Pisang pada Kelompok Usaha Khadijah Food di Nagari Ladang Laweh Kab.Agam Alfitri, Nadia; Azra, Tuti; Kurniadi, Dedi; Anton, Anton; Yefriadi, Yefriadi
Literasi Jurnal Pengabdian Masyarakat dan Inovasi Vol 5 No 1 (2025)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang Jl. Rangga Sentap, Dalong Sukaharja, Ketapang 78813. Telp. (0534) 3030686 Kalimantan Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/literasi.v5i1.1689

Abstract

Khadijah Food are experiencing obstacles related to the Banana Sale production process which still uses traditional methods in drying raw materials through direct sunlight. Actually, this partner already has an oven dryer, but the performance of the tool is not optimal because the production results and the quality of the dried bananas are not as expected, because the caramelization process, which is an important stage in drying bananas, does not go well. The solution provided is to use a food drying device using the concept of drying moisture content with a heating element for drying, and a blower for heat circulation in the drying room, so that the drying results of bananas can run more optimally because apart from the heat from the heater, sufficient air circulation is also provided in the drying process. Drying banana ingredients with a concept like this will allow the caramelization stage to run optimally because the water content will not be trapped on the surface of the banana or evaporate. Caramelization is a reaction of sugar content to high heat temperatures which results in bananas becoming more pliable or not easily brittle, brownish in color and having a distinctive taste. With this service activity, partners benefit directly through the touch of technology provided. An increase in turnover will occur and market needs will also be met even though the weather is not supportive.
Implementasi Fuzzy Logic Untuk Monitoring Kekuatan Genggaman Tangan Pasien Pasca Stroke Aliya, Azra; Kurniadi, Dedi; Angraini, Tuti
Elektron : Jurnal Ilmiah Vol 16 No 2 (2024)
Publisher : Teknik Elektro Politeknik Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30630/eji.16.2.503

Abstract

Stroke adalah penyakit serebrovaskular yang mengakibatkan kematian jaringan otak karena berkurangnya aliran darah dan oksigen. Kondisi ini dapat menyebabkan hemiparesis, kelemahan pada satu sisi tubuh, yang mempengaruhi mobilitas dan aktivitas sehari-hari pasien. Menurut data dari Riskesdas 2018, prevalensi stroke di Indonesia meningkat signifikan. Alat yang mampu mengukur kekuatan genggaman tangan secara efektif sangat diperlukan dalam pemantauan rehabilitasi pasien pasca stroke. Penelitian ini menggunakan sensor Load cell yang dikalibrasi dengan timbangan digital dan Dynamometer untuk memastikan akurasi pengukuran. Perbandingan ini bertujuan untuk mengevaluasi performa load cell dalam mengukur kekuatan genggaman tangan pasien pasca stroke. Setelah itu, data dianalisis menggunakan metode Fuzzy Mamdani dengan software Matlab dan Arduino. Hasil pengujian menunjukkan bahwa metode Fuzzy Mamdani berhasil dalam mengklasifikasikan risiko hemiparesis dengan akurasi dengan optimal.Hasil pengujian didapatkan bahwa error hasil kalibrasi dengan timbangan digital adalah 3%. Hasil kalibrasi dengan dynamometer mendapatkan error 2,08%.Dan Hasil perbandingan pengujian fuzzy mamdani dengan software Matlab dan Arduino mendapatkan error 0,041% dan akurasi 99,959%.
Realtime and Liquid Tank Volume Monitoring Based on Internet of Things Andrizal; Kurniadi, Dedi; Alfitri, Nadia; Humaira; Hafsyah, Fiona Novia
JECCOM: International Journal of Electronics Engineering and Applied Science Vol. 2 No. 2 (2024)
Publisher : Politeknik Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30630/jeccom.2.2.50-57.2024

Abstract

An underground tank is a type of tank installed by burying it on the ground. Underground tanks in the form of a storage area with large dimensions for either liquid or gas, especially BBM (fuel) which is stored underground at Public Fuel Filling Stations his (SPBU). The supply of liquid in this tank really needs to be maintained to meet the need for liquid. In order to be able to monitor the volume of liquid in the underground tank, a device was designed that can monitor the volume of liquid in the tank remotely. This device uses an ultrasonic sensor that can detect the volume of liquid that has been converted from the distance detected by the sensor, and uses Wemos D1 mini on the device and ESP32 on the server as a microcontroller that sends data from the reading process to smartphones and websites. The device works on ultrasonic sensor which can sense the distance and with some calculation it detects how much liquid is sensed as a volume and employs a Wemos D1 mini on the side of device and an ESP32 on the server part as a microcontroller that sends reading data to smartphones and websites. The smartphone displays show liquid volume and distance shown by the sensor while in the server display distance is plotted against time in graphical form. Test results reveal that this device can remotely detect underground tank liquid volume using smartphones or websites with a success rate of 72.35%. This failure rate of 27.65% is caused by curved tanksurface and misplacement of the tank.
The Impact of Night Shift, Work-Life Balance, and Ergonomic Factors on Occupational Accident Risk with Compliance to Safety Protocols Tjiknang, Muhammad Abbyzard Dava; Suhardi, Suhardi; Kurniadi, Dedi
Economic: Journal Economic and Business Vol. 4 No. 2 (2025): ECONOMIC: Journal Economic and Business
Publisher : Lembaga Riset Mutiara Akbar (LARISMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56495/ejeb.v4i2.1008

Abstract

This study aims to analyze the impact of night shifts, work-life balance, and ergonomic factors on the risk of workplace accidents, with compliance to safety protocols as a mediating variable. The research was conducted on 154 respondents working in high-risk sectors. Data analysis was carried out using Partial Least Squares Structural Equation Modeling (PLS-SEM) with the SmartPLS 4 software. The results show that night shifts have a significant and positive effect on the risk of workplace accidents. Meanwhile, work-life balance and ergonomic factors significantly influence compliance with safety protocols. However, compliance with safety protocols does not significantly affect the risk of accidents, and thus does not mediate the relationships between the other variables in the proposed model. These findings highlight the importance of better-managed night shift systems and the reinforcement of ergonomic conditions and work-life balance in ensuring a safe working environment. The practical implications call for managerial interventions and holistic occupational safety policies. Future studies are recommended to include additional variables such as job stress or safety culture, and to consider mixed-method approaches for a more comprehensive understanding.
The Effect of Product Quality on Purchasing Decisions with Customer Reviews and Ratings as Intervening Variables Arsita, Herlin; Suhardi, Suhardi; Firdaus, Rahmad; Kurniadi, Dedi
Economic: Journal Economic and Business Vol. 4 No. 2 (2025): ECONOMIC: Journal Economic and Business
Publisher : Lembaga Riset Mutiara Akbar (LARISMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56495/ejeb.v4i2.1083

Abstract

This study seeks to investigate the impact of Product Quality on Consumer Purchase Choice, utilising Customer Reviews and Ratings as mediating variables. The methodology used in this study is Partial Least Squares-Structural Equation Modelling (PLS-SEM) facilitated by SmartPLS software. Data was collected from 228 participants who had experience in online shopping. The research findings revealed that Product Quality exerted a positive and significant influence on Customer Reviews and Ratings, as well as on Purchase Decision. In addition, Customer Reviews and Ratings were found to positively influence Purchase Decision, albeit to a lesser magnitude compared to Product Quality. These results underscore the idea that Product Quality is an important determinant of Purchase Decision, while Reviews and Customer Ratings serve as additional factors that can enhance the decision. The implications derived from this study suggest that organisations should prioritise improving product quality as a fundamental strategy, while also managing customer reviews and ratings to increase favourable perceptions of their products.
Penerapan Teknologi Pengasapan Ikan Secara Otomatis Pada Usaha Ikan Salai Di Kelurahan Lolong Belanti Alfitri, Nadia; Anton, Anton; Kurniadi, Dedi; Efrizon, Efrizon; Angraini, Tuti
JAPEPAM, Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 1 (2023): JAPEPAM
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30630/japepam.v2i1.15

Abstract

Metode pengeringan ikan menggunakan panas matahari memerlukan waktu yang lama. Bila cuaca mendung maka pengeringan akan membuthkan waktu lebih lama lagi, bahkan jika hujan pengeringan tidak dapat dilakukan. Untuk mempersingkat waktu, dibutuhkan sumber panas lain yang dapat diatur temperaturnya yaitu dengan cara pengasapan. Tujuan dari pembuatan alat ini menggantikan peran pengeringan secara alami dengan cara pengasapan menggunakan alat berbentuk oven dan mengoptimalkan waktu serta tidak memelukan lahan yang luas untuk proses pengeringan. Pembuatan alat menggunakan system otomatis dengan mengendalikan dan mempertahankan suhu di dalam oven. Pada alat ini dilakukan pengujian dengan 2 kondisi suhu, yaitu suhu rendah dengan range 40°C sampai 45°C dengan lama waktu pengasapan yaitu kurang lebih 4 sampai 5 jam, dan suhu tinggi yaitu 70°C sampai 75°C dengan lama waktu pengasapan yaitu kurang lebih 2 sampai 3 jam. Suhu dapat dipertahankan dengan cara menggerakkan katup bagian bawah oven secara otomatis berdasarkan suhu yang dibaca oleh sensor DHT22. Hasil yang didapat menjelaskan bahwa dengan suhu rendah dan suhu tinggi ikan yang dihasilkan sama-sama kering akan tetapi dengan suhu rendah daging ikan terasa lebih empuk dibandingkan pada suhu tinggi. Ikan pada suhu tinggi mampu bertahan atau tidak membusuk hingga 8 sampai 9 hari, sedangkan pada suhu rendah ikan bertahan hingga 7 hari.
Design and Development of a PPM Control System for Aeroponic Lettuce Plant Nutrient Based on Microcontrollers and Internet of Things Chandranata, Adi; Kurniadi, Dedi; Aryananda, Fiky
Journal of Social Research Vol. 3 No. 2 (2024): Journal of Social Research
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/josr.v3i2.1938

Abstract

In the current era, land for farming is increasingly decreasing because the population is so large that agricultural land is being converted into residential land. To enable people to continue farming, especially in urban areas, one of the existing solutions is to use the aeroponic method. In this research, the Internet of Things-based aeroponic lettuce plant nutrition control system found that the TDS sensor was able to maintain the stability of the ppm value of the solution (560-840) ppm according to the needs of the lettuce plant by triggering a peristaltic pump to actively fill the nutrient solution when the ppm value was detected below the set point. The DHT22 sensor is capable of detecting temperatures in the range of 27-33°C and humidity of 70% - 95%. The ultrasonic sensor in the system is used to measure the water level in the box. In this system, to regulate the level of the nutrient solution using a TDS sensor, an average reading value of 675.08 ppm was obtained. The duration of watering and the level of the nutrient solution are done automatically and can be monitored via smartphone so there is no need to check manually every day.
Co-Authors Abdul Hamid A. Yusra Adi Chandranata Albani, Muhammad Syukri Alfajri, Fathur Rahman Aliya, Azra Amelia Yolanda Amru Siregar Andrizal Angraini, Tuti Anton Anton Anton Anton Hidayat Arsita, Herlin Aryananda, Fiky Atmojo, Tekad Wadyo Bobby Umroh Cipto Prabowo Darianto, Darianto Efrizon Efrizon Eko Budi Lelono Eko Budi Lelono, Eko Budi Erlinda Yurisinthae Hafsyah, Fiona Novia Halim Mudia humaira L. Nugrahaningsih Maurida, Lisa Meriyanti, Meriyanti Nadia Alfitri Nufus, Cindy Dahrun Nugrahaningsih, L. Pratiwi, Nabila Allisya Putri, Dian Permata Rahmad Firdaus Rahmi Berlianti Randy Heriyanto Rezeki, Nadia Sri RIKI RIKI, RIKI Rimra, Ihsan Lumasa Ristiani, Dian Riza Widia Roza Susanti Saputra, Handika Yuda Sari, Lia Purnama Silfia Rifka Silvia, Tesa Suhardi Suhardi Supriadi, Eddy Tjiknang, Muhammad Abbyzard Dava Tuha, Panca Tuah Tuti Azra Wiwik Wiharti Yanti Sariasih, Yanti Yefriadi Yefriadi Zas Ressy Aidha Zas Ressy Aidha