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All Journal Jurnal Abdimas: Pengabdian dan Pengembangan Masyarakat International Journal of Advanced Science Computing and Engineering
Halim Mudia
Institut Teknologi Sepuluh Nopember, Surabaya
Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Electrical & Electronics Engineering Languange, Linguistic, Communication & Media

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Penyempurnaan Kinerja Pengering Kerupuk Pada Usaha “Kerupuk Eli” di Sungai Aur Jorong V Kec.Lubuk Basung Kurniadi, Dedi; Mudia, Halim; Humaira, Humaira; Herman, Lisa Amelia; Alfajri, Fathur Rahman
Jurnal Abdimas: Pengabdian dan Pengembangan Masyarakat Vol 6 No 1 (2024)
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30630/jppm.v6i1.1244

Abstract

Pelaksanaan kegaitan pengabdian diawali dengan peninjauan ke lokasi mitra untuk mendapatkan informasi mengenai kendala yang dialami oleh mitra. Dari kendala yang dialami oleh mitra tersebut akan menjadi dasar apa hal yang akan dilakukan pada kegiatan pengabdian. Dalam pengabdian ini memberikan penyempunaan terhadap kinerja pengering kerupuk. Penyempurnaan dilakukan untuk menambahkan sinar UV pada ruang pemanas Oven, selain itu juga disediakan alat pemotong bahan kerupuk dan pencatatan arus kas sederhana. Secara keseluruhan kegiatan pengabdian berjalan lancer sesuai dengan yang diharapkan. Selain itu juga sudah dilakukan perhitungan secara terukur mengenai dampak yang dihasilkan dari kegiatan pengabdian yang sudah dilakukan. Dari penghitungan tersebut didapatkan bahwa mitra memiliki nilai tambahn dengan adanya kegiatan pengabdian ini. Untuk satu kali produksi dengan menggunakan alah yang sudah disediakan melalui kegiatan pengabdian ini didapatkan masih meraih keuntungan lebih kuran Rp100.00 untuk setiap produksi.
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.
Co-Authors Alfajri, Fathur Rahman dedi kurniadi Nadia Alfitri Putri, Dian Permata Rahmi Berlianti Roza Susanti