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All Journal VANOS Journal of Mechanical Engineering Education Panrita Abdi - Jurnal Pengabdian pada Masyarakat JURNAL DINAMIKA VOKASIONAL TEKNIK MESIN Jurnal Ilmiah Ilmu dan Teknologi Rekayasa JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Mechanical Engineering for Society and Industry Automotive Experiences
Susilawati, Susilawati
Politeknik Negeri Subang
Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Dentistry Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Transportation Other

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The Analysis of Heat Transfer on Hot Air Coffee Roasters at the Appropriate Technology Research Centre, National Research and Innovation Agency in Subang Susilawati Susilawati; Azhis Sholeh Buchori; Nurizzi Rifqi Ferdian; Dimas Rizky Ummaramdani; Dadang Hidayat; Oyok Yudiyanto; Faadiyah Cheryl Rhacelia
VANOS Journal of Mechanical Engineering Education Vol 8, No 2 (2023)
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30870/vanos.v8i2.22210

Abstract

Roasting occurs due to heat transfer from the heating surface into the material. Coffee roasting plays an important role in determining the chemical composition, aroma, and taste of coffee. There are two main types of coffee roasters, namely drum and hot air roasters. This research aims to determine the heat transfer in hot air coffee roasters. The data collected consists of roasting time, coffee bean temperature, roasting room temperature, fuel consumption and air flow speed in the cyclone system chimney and sample was carried out at medium roasting level, with three repetitions. The method used is theoretical analysis and experimental testing. The results showed that the heat transfer mechanism in hot air roasting is a conduction and convection mechanism. The amount of conduction and convection heat transfer in the coffee roasting equipment was carried out in three repetitions. It was also found that factors that influence the rate of heat transfer in hot air roasting equipment are due to conduction and convection, as well as influenced by heat transfer surface area, thermal conductivity, air flow speed from blower pressure and pressure on the gas fuel. The results of the research show that the heat transfer mechanism in hot air roasting is a conduction and convection mechanism. The amount of heat transfer in one repetition of the conduction quantity (Q) is 9222.8 W and the convection rate (Q) is 3209.4 W with an average efficiency of 34.7%, in two repetitions the conduction quantity (Q) is 9883.3 W and the convection rate (Q) is 3444.6 W with the average efficiency is 34.8%, at three repetitions the conduction (Q) is 9690.3 W and the convection rate (Q) is 1123.3 W, the average efficiency is 11.6%. Factors that influence the rate of heat transfer in hot air roasting tools are conduction and convection, heat transfer surface area, thermal conductivity, air flow speed due to blower pressure and pressure on LPG gas fuel.  
PENINGKATAN KAPASITAS PRODUKSI IKAN MELALUI TEKNOLOGI ALAT PAKAN IKAN OTOMATIS MENGGUNAKAN SEL SURYA UNTUK PETERNAK IKAN DI DESA CIJAMBE, KECAMATAN CIJAMBE, SUBANG Susilawati; Azhis Sholeh Buchori; Slamet Rahayu; Ferdi Fathurohman; Oyok Yudiyanto
Panrita Abdi - Jurnal Pengabdian pada Masyarakat Vol. 8 No. 1 (2024): Jurnal Panrita Abdi - Januari 2024
Publisher : LP2M Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/pa.v8i1.23499

Abstract

Cijambe district is a famous area for fish farming. The group of tilapia and carp farmers consists of 50 people, and each of them has 10 to 12 ponds. The problem is that the conventional feeding system requires a lot of time and schedule uncertainty. As a result, problems arise in the fish’s growth and size. On the other hand, too much feed causes high production costs. The solution offered is by applying an automatic fish feeder (AFF) solar cell-based.  The AFF is capable of providing fish feed periodically, three times a day. The feeding schedule is set at 07.00, 12.00, and 16.00. The purpose of this service program is to increase the production of fish farmers in Cijambe village through AFF technology using solar cells.  The method used is identifying the needs of fish farmers, designing AFF tools, manufacturing AFF, operational assistance training of using and maintenance of AFF, and the output of the program. The results of the community service activities were an increase in feeding efficiency from 69.4% to 86.8%, an increase in knowledge and skills about AFF from the fish farmers group at 70%, and an increase in carp production capacity from 5 tons per month to 8 tons, and tilapia from 15 tons per month to 24 tons or an increase in production capacity of 60%.  ---  Kecamatan Cijambe merupakan daerah yang terkenal dengan budidaya ikan. Sebanyak 50 peternak sebagai kelompok peternak ikan yang masing – masing memiliki kolam 10 hingga 12 kolam. Permasalahan yang dihadapi peternak ikan adalah pemberian pakan ikan yang dilakukan secara manual sehingga dibutuhkan waktu yang banyak dan jadwal ketidakpastian pemberian pakan berdampak pada pertumbuhan dan ukuran ikan. Di samping itu, terlalu banyak pemberian pakan menyebabkan tingginya biaya produksi. Solusi yang ditawarkan yaitu dengan menerapkan teknologi alat pakan ikan otomatis/Automatic Fish Feeder (AFF)berbasis  solar cell. AFF tersebut mampu memberikan pakan ikan secara otomatis secara periodik, tiga kali sehari. Jadwal pemberian pakan di atur pada pukul 07.00, 12.00 dan 16.00. Tujuan program pengabdian ini adalah untuk meningkatkan produksi kelompok peternak ikan desa Cijambe melalui teknologi alat pakan ikan otomatis menggunakan solar cell. Metode pengabdian yang dilakukan yaitu identifikasi kebutuhan peternak ikan, desain alat pakan ikan otomatis, pembuatan alat pakan ikan otomatis, pendampingan operasional pelatihan penggunaan dan pemeliharaan alat pakan ikan otomatis, dan output program pengabdian. Hasil kegiatan pengabdian yaitu terjadi peningkatan efisiensi pemberian pakan dari 69,4% menjadi 86,8%, terjadi peningkatan pengetahuan dan keterampilan tentang AFF dari kelompok peternak ikan sebesar 70% dan peningkatan kapasitas produksi ikan mas dari 5 ton per bulan menjadi 8 ton, dan ikan nila dari 15 ton per bulan menjadi 24 ton atau terjadi peningkatan kapasitas produksi sebesar  60%.
PENGARUH PENERAPAN MODEL PEMBELAJARAN PBL DAN PJBL TERHADAP KOMPETENSI KOGNITIF PADA MATA PELAJARAN PEMELIHARAAN MESIN KENDARAAN RINGAN KELAS XI TKR DI SMK NEGERI 1 RENGASDENGKLOK Susilawati Susilawati; Siti Sahara
Jurnal Dinamika Vokasional Teknik Mesin Vol. 6 No. 2 (2021): Oktober
Publisher : Department of Mechanical Engineering Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/dinamika.v6i2.44128

Abstract

Perlunya meningkatkan kualitas dalam pembelajaran di mana berdasarkan hasil observasi dan wawancara terbatas kepada beberapa peserta didik kelas XI TKR 1 SMKN 1 Rengasdengklok, diketahui bahwa sistem pembelajaran masih bersifat ekspositori dimana guru menyampaikan materi secara verbal. Temuan di lapangan menunjukkan bahwa adanya siswa kelas XII TKR yang tidak lulus ketika pelaksanaan Ujian Kompetensi Kejuruan pada pekerjaan tune up mesin bensin, sehingga harus melakukan remidial. Tujuan penelitian ini yaitu untuk mengetahui pengaruh implementasi model pembelajaran problem based learning (PBL), project based learning (PJBL) dan ekspositori terhadap peningkatan kompetensi kognitif. Metode penelitian ini menggunakan quasi eksperimental dengan desain nonequivalent (pretest and posttest) control group design. Variabel yang digunakan yaitu dua variabel bebas dengan (X1) PBL dan (X2) PJBL serta variabel terikat (Y) yakni kompetensi kognitif. Populasi terdiri dari siswa Kelas XI TKR 1 dan XI TKR 2 sebagai kelas eksperimen dan siswa kelas XI TKR 3 sebagai kelas kontrol. Hasil penelitian menunjukkan bahwa nilai hasil belajar pada kelas PBL dan PJBL lebih tinggi daripada kelas ekspositori. Kedua model ini diharapkan dapat meningkatkan kualitas hasil pembelajaran di SMK.
The Design of Vacuum Frying for Making Rambutan Chips Susilawati Susilawati; Azhis Sholeh Buchori; Oyok Yudiyanto; Faadiyah Cheryl Rachelia
VANOS Journal of Mechanical Engineering Education Vol 9, No 2 (2024)
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30870/vanos.v9i2.28605

Abstract

Vacuum Frying is a tool used to process raw materials into chips using a vacuum system. Basically, food ingredients will be fried at a temperature below the boiling temperature of the oil, so that the water content in the food ingredients will evaporate. The aim of research is to create design and development of vacuum frying with thermo control. Vacuum functions to reduce the pressure in the frying chamber, so that the oil will boil below the boiling temperature of the oil, namely below 3000 to avoid burning by evaporating the water content (vacuumed) and minimizing the content lost by the heat of the oil. The design of the research consists of collecting data, design process, manufacturing process, machine testing, and evaluation. The oil tank capacity is 80 liters while the frying capacity reaches 10 kg. The vacuum frying process begins by putting oil into the drum and then heating the oil. Next, the raw materials are put into the chamber, after the oil boils, the vacuum faucet is turned on by turning it. Then the pump is turned on and the chamber is rotated to process the raw material into chips.  According to the machine testing 1.5 kg of rambutan chips were produced from 3.1 kg of raw materials and 1.3 kg of banana chips were produced from 3.9 kg of raw materials. Both trials were carried out for 1 hour 20 minutes. For the temperature from the test results, the initial temperature was 60°C and during testing the highest temperature reached 80°C.
Co-Authors Adhan Efendi Adhan Aditya Nugraha Agus Haris Abadi Annisa Oktaviani Azhis Sholeh Buchori Dadang Hidayat Dimas Rizky Ummaramdani Faadiyah Cheryl Rachelia Faadiyah Cheryl Rhacelia Fathurohman, Ferdi Masri Bin Ardin Nurizzi Rifqi Ferdian Oyok Yudianto Oyok Yudiyanto Rafi Anwar Syarif Roni Suhartono Siti Helmyati Siti Sahara Slamet Rahayu Yudiyanto, Oyok