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All Journal Turbo : Jurnal Program Studi Teknik Mesin Infotekmesin Bangun Desa : Jurnal Pengabdian Masyarakat
Hartono Hartono
Sekolah Tinggi Teknik Wiworotomo
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Optimasi Parameter Gravitasi Shot Peening Terhadap Kekasaran, Kekerasan dan Struktur Mikro ST 45 dengan Metode Taguchi Trio Nur Wibowo; Hartono Hartono; Bambang Sugiantoro
Infotekmesin Vol 12 No 1 (2021): Infotekmesin: Januari 2021
Publisher : P3M Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/infotekmesin.v12i1.519

Abstract

Shot peening is a surface treatment method at low temperature by shooting steel balls that are continuously adjusted for pressure and speed until plastic deformation is produced. The optimal parameter of the shot peening process was tested with the taguchi distribution. The factors and levels used are processing time, shooting distance and air pressure used in the shot peening process. Observations were made by looking at changes in surface roughness, thickness reduction, hardness levels, wear and changes in the microstructure of ST 45 steel material. The greatest hardness of 240.39 HVN was obtained at 10 minutes, a distance of 10 cm and a pressure of 9 kg / cm². The results of the surface wear test with the smallest value of 0.00039 mm³ / kg.m were obtained at 5 minutes, a distance of 10 cm and a pressure of 7 kg / cm². The results of the microstructure test showed that the change in the grain size of the microstructure of the material became flatter and smaller, the gravity shot peening method improved the mechanical properties of the ST 45 material.
Rancangan dan penerapan teknologi boiler vertikal fire tube untuk perebusan bubur kedelai tahu Kalisari Banyumas Sakuri Sakuri; Hartono Hartono; Nana Supriyana; Yusmedi Nurfaizal; Reza Azizul Nasa Al Hakim
TURBO [Tulisan Riset Berbasis Online] Vol 12, No 1 (2023): Jurnal TURBO
Publisher : Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/trb.v12i1.2284

Abstract

The purpose of the study was to design and application a fire tube boiler for boiling soybean slurry in the process of making tofu with a capacity of 120 kg/day Parameters were measured to compare the boiling process of wood fuel and wood pellet boilers, the efficiency of fuel use, the improvement of tofu quality based on physical and chemical observations, and the use of water for production activities.. The boiler tube is made of steel plate with a thickness of 5 mm. 2 inch diameter sch 80 fire pipe totaling 20 rods. The boiler body is 600 mm in diameter with a height of 1600 mm. The tube sheet uses a plate thickness of 8 mm and the distance between the fire pipes 100 mm. The design uses ASME Section IV of 2004. The boiler manufacturing process uses a welding system. The test results show that the boiler was able to boil 120 kg/hour soybeans because it uses an automatic and sustainable system. The boiler is safe to use because it is equipped with a manometer and pressure control valve so that the boiler works at a safe limit below 2 bar. Boiling with a boiler produces more efficient fuel. The boiling time is faster, the quality of tofu was better chemically and physically, and the use of water in the production of tofu is more efficient.
Rancangan dan penerapan teknologi boiler vertikal fire tube untuk perebusan bubur kedelai tahu Kalisari Banyumas Sakuri Sakuri; Hartono Hartono; Nana Supriyana; Yusmedi Nurfaizal; Reza Azizul Nasa Al Hakim
TURBO [Tulisan Riset Berbasis Online] Vol 12 No 1 (2023): TURBO: Jurnal Program Studi Teknik Mesin
Publisher : Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/trb.v12i1.2284

Abstract

The purpose of the study was to design and application a fire tube boiler for boiling soybean slurry in the process of making tofu with a capacity of 120 kg/day Parameters were measured to compare the boiling process of wood fuel and wood pellet boilers, the efficiency of fuel use, the improvement of tofu quality based on physical and chemical observations, and the use of water for production activities.. The boiler tube is made of steel plate with a thickness of 5 mm. 2 inch diameter sch 80 fire pipe totaling 20 rods. The boiler body is 600 mm in diameter with a height of 1600 mm. The tube sheet uses a plate thickness of 8 mm and the distance between the fire pipes 100 mm. The design uses ASME Section IV of 2004. The boiler manufacturing process uses a welding system. The test results show that the boiler was able to boil 120 kg/hour soybeans because it uses an automatic and sustainable system. The boiler is safe to use because it is equipped with a manometer and pressure control valve so that the boiler works at a safe limit below 2 bar. Boiling with a boiler produces more efficient fuel. The boiling time is faster, the quality of tofu was better chemically and physically, and the use of water in the production of tofu is more efficient.
Teknologi Pengeringan Dengan Mikrokontroler dan Pemasaran Online Produk Makanan Ringan UKM di Desa Mertasari Kecamatan Purwanegara, Kabupaten Banjarnegara, Propinsi Jawa Tengah Purwanto -; M. Zia Ulkhaq; Hartono Hartono
Bangun Desa: Jurnal Pengabdian Masyarakat Vol. 2 No. 2 (2023)
Publisher : Universitas Alma Ata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/jbd.2023.2(2).60-68

Abstract

Desa Mertasari Kecamatan Purwonegoro, merupakan salah satu sentra penghasil makanan ringan di Kabupaten Banjarnegera.  UKM menghasilkan produk makanan ringan  sale pisang.  Menurut data 2020, jumlah UKM Makanan ringan mencapai 23 keluarga (KK) yang tergabung menjadi 6 kelompok UKM, yang terbesar adalah UKM brayan maju. UKM Brayan Maju proses pembuatan makanan belum menggunakan teknologi, tahapan pembuatan tidak mengacu proses yang standar industri. Semua produk belum mempunyai ijin PIRT, sehingga pemasaran bersifat lokal. Untuk meningkatkan kapasitas UKM, tahapan pembuatan dan manajemen UKM  harus sesuai dengan jaminan mutu dan keamanan pangan sesuai dengan ISO-9000 dan HACCP (Hazard Analysis Critical Control Point). Pengeringan bahan makanan dilakukan diatap rumah dan dihalaman dengan mengandalkan sinar matahari, sehingga menghambat proses produksi, tidak higines dan mutu makanan masih rendah. Pemasaran masih bersifat lokal dengan kapasitas terbatas,  maka kebutuhan UKM skala prioritas adalah teknologi pengeringan otomatis, belum adanya ijin edar produk skala rumah tangga (PIRT). Luaran PKM adalah berupa Mesin Pengering dengan pemanas gas ganda berpengatur putaran dan waktu otomatis, kapasitas 30-50 kg dengan 20 rak. Pengaturan kerja pengering dilakukan dengan penentuan suhu maksimal 90oC, waktu yang dapat diatur dengan timer. Penggunaan Web E-Commerce dalam penjualan produk memudahkan dan memiliki jangkauan yang lebih luas. Pemasaran produk akan dibantu ijin PIRT dan  melatih kelompok untuk mampu melakukan transaksi penjualan online. Kata kunci: Makanan Ringan, Pengering otomatis, E-Commerce
Co-Authors Bambang Sugiantoro M. Zia Ulkhaq Nana Supriyana Nurfaizal, Yusmedi Purwanto - Reza Azizul Nasa Al Hakim Sakuri Sakuri Wibowo, Trio Nur