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All Journal Jurnal Keteknikan Pertanian Tropis dan Biosistem Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) CHEESA: Chemical Engineering Research Articles Jurnal Agritechno Agroteknika Journal Basic Science and Technology Aptekmas : Jurnal Pengabdian Kepada Masyarakat Journal of Agricultural and Biosystem Engineering Research Jurnal Agricultural Biosystem Engineering Madani: Multidisciplinary Scientific Journal Nanggroe: Journal Of Scholarly Service Jurnal Ilmiah Pangan Halal Nanggroe: Journal of Scholarly Service Rona Teknik Pertanian Jurnal Pengabdian Masyarakat dan Riset Pendidikan Scientific Timeline
Kavadya Syska
Unugha Cilacap
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Disain dan Uji Kinerja Pendingin Evaporatif Tipe Aliran Searah Menggunakan CFD (Computational Fluid Dynamics) Hikmah Yuliasari; Kavadya Syska; Ropiudin Ropiudin
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 3 (2021): September
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i3.338-350

Abstract

 After harvesting, fruits will change due to physiological, physical, chemical, and microbiological influences, and they are living materials. Therefore, it is necessary to know how to harvest and handle fresh fruits and their storage conditions to handle the fruits after harvesting so that the quality of the products can be maintained. One of the first treatments in the fruit cold chain is evaporative cooling. In order to get an evaporative cooling system that has an even temperature distribution, it is necessary to make a spatial model when designing an evaporative cooling system using CFD (Computational Fluid Dynamics). The objectives of this research are: (1) design of direct flow type evaporative cooling systems and (2) test the performance of direct flow type evaporative coolers. This research method uses design methods, experiments, and computer simulations. The results showed the performance of the evaporative cooler system in the scenario with the roof on, the highest effectiveness value was 1.198, the highest approximation value was 2.832, and the highest range value was 4.589. In the scenario without a roof on the evaporative cooler system, the highest effectiveness value was 1.767, the highest approach value was 2.139, and the highest range value was 4.835. The CFD analysis in the scenario with a roof had the highest temperature value of 25.9 ° C and the lowest temperature of 21.9 ° C, while the CFD analysis in the scenario without roof had the highest temperature of 23.7 ° C and the lowest temperature of 20.4 ° C. Keywords: CFD, direct flow type,  evaporative cooler, quality, fruit
Perpindahan Panas pada Pengering Tipe Drum Berputar pada Kondisi Tanpa Beban Kavadya Syska; Ropiudin Ropiudin
Agroteknika Vol 3 No 1 (2020): Juni 2020
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/agroteknika.v3i1.68

Abstract

Pengering tipe drum berputar yang dikembangkan merupakan sistem yang terdiri atas empat subsistem yaitu: tungku pembakaran, tangki air, penukar panas, dan silinder pengering. Penelitian ini bertujuan untuk mengetahui mekanisme pindah panas pengering tipe drum berputar, besarnya kehilangan panas, dan efisiensi termal sistem selama proses pengeringan tanpa beban. Metode penelitian yang digunakan adalah metode analitik pada pengering tipe drum berputar. Variabel penelitian meliputi: (a) variabel pengukuran yaitu perubahan suhu pada masing-masing subsistem, spesifikasi geometri pengering, suhu lingkungan, dan (b) variabel perhitungan meliputi koefisien konveksi bahan, kehilangan panas, dan efisiensi termal. Pengukuran dilakukan setiap 10 menit dan diakhiri pada saat suhu masuk silinder pengering konstan. Data hasil pengukuran dianalisis menggunakan persamaan pindah panas sehingga diperoleh nilai pindah panas untuk mengetahui besarnya nilai kehilangan panas dan efisiensi sistem. Hasil penelitian menunjukkan mekanisme pindah panas pada pengering tipe drum berputar terjadi secara konduksi dan konveksi. Total panas yang hilang pada subsistem tungku pembakaran 261,270 MJ, subsistem tangki air 20,416 MJ, subsistem penukar panas 0,017 MJ, dan subsistem silinder pengering 0,577 MJ. Efisiensi termal pada subsistem tungku pembakaran 30,17%, subsistem tangki air 74,30%, subsistem penukar panas 99,97%, dan subsistem silinder pengering 99,02%. Efisiensi total sistem terhadap besarnya bahan bakar yang diberikan adalah 75,87%.
PENERAPAN "GREEN TECHNOLOGY" BERBASIS TEKNOLOGI HIBRIDA PENGUPAS DAN PEMIPIL JAGUNG BERENERGI SURYA UNTUK MENINGKATKAN PRODUKTIVITAS DAN DAYA SAING Ropiudin; Kavadya Syska
Aptekmas Jurnal Pengabdian pada Masyarakat Vol 5 No 4 (2022): APTEKMAS Volume 5 Nomor 4 2022
Publisher : Politeknik Negeri Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The focus of this community service activity is to provide solutions to the problem of handling corn harvest/postharvest and corn farming in the Ngudi Rahayu I Farmer Group, Mentasan Village, Kawunganten District, Cilacap Regency, Central Java. The objectives of this activity are (1) to increase a group of people (corn farmer groups) who are economically independent, (2) to increase knowledge, skills, product quality, and the amount of turnover in corn farmer groups. The activity stages include: (1) the preparation stage, (2) the review stage, (3) the technology planning stage, (4) the technology transfer action plan stage, (5) the implementation stage, and (6) the evaluation stage. The results of community service are the application of solar-energy corn peeler and sheller hybrid technology and skills in farming management. Increasing knowledge and skills in applying technology in this activity was carried out to the Ngudi Rahayu I Farmer Group, Cilacap Regency, Central Java. This activity contributes to increasing the productivity and competitiveness of corn farmers. Increased productivity and competitiveness in the form of economic independence, increased knowledge, skills, product quality, and total turnover in corn farmer groups.
Quality Characteristics of Honey Pineapple (Ananas comosus (L.) Merr.) with Minimally Processed Based on the Effect of Packaging Type Kavadya Syska
Journal of Agricultural and Biosystem Engineering Research Vol 3 No 2 (2022): Journal of Agricultural and Biosystem Engineering Research: Regular Issue
Publisher : Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jaber.2022.3.2.7183

Abstract

Fresh fruit that is minimally processed is susceptible to damage due to loss of natural protection, including honey pineapple. One storage technique that can minimize damage to minimally processed fruit is low temperature storage using plastic film packaging. The purpose of this study was to examine the effect of the type of packaging on changes in the quality of minimally processed fruit. Storage was carried out at 5˚C, 10˚C, and 27˚C. The types of packaging used are stretch film (SF) and low density polyethylene (LDPE) packaging. Quality changes observed included weight loss, moisture content, hardness, and total dissolved solids. The results showed that changes in the quality of honey pineapple during storage were influenced by temperature and type of packaging. LDPE packaging is not highly recommended for minimally processed honey pineapple packaging. Based on observations of weight loss, moisture content, hardness, and total dissolved solids, the best packaging for minimally processed honey pineapple storage is stretch film packaging stored at 10˚C.
Development of Specialty Robusta Coffee with Saccharomyces Cerevisiae Fermentation to Improve Coffee Quality Kavadya Syska; Ropiudin Ropiudin
Journal of Agricultural and Biosystem Engineering Research Vol 3 No 2 (2022): Journal of Agricultural and Biosystem Engineering Research: Regular Issue
Publisher : Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jaber.2022.3.2.8491

Abstract

Robusta coffee is one of the plantation commodities that has an important role in economic activities in Indonesia. Coffee is one of Indonesia's export commodities which is quite important as a foreign exchange earner for the country. Indonesia is listed as the fourth largest coffee producer after Brazil, Vietnam and Colombia. However, in the export market, Indonesia's coffee is still in ninth place. Post-harvest handling of coffee at the farm level generally produces low-quality, random coffee. Therefore, it really needs to be improved in quality to increase competitiveness in the international market. One alternative that is seen as effective is the improvement of the processing process to produce robusta coffee into fine robusta coffee. This study aims to determine the best yeast starter concentration and determine the best fermentation time to produce specialty coffee in the form of fine robusta coffee. This study used two factors, namely yeast concentration using Saccharomyces cerevisiae which included three levels (2%; 3%; 4%) and fermentation time with 3 levels namely 8, 10 and 12 hours. Repetition is carried out three times. The response variables observed were pH and temperature during fermentation, percentage of unpeeled beans, physical quality of rice coffee, density of kamba coffee rice, increase in roast volume, and taste quality. Data were analyzed using Analysis of Variance (ANOVA) with a confidence level of 5% if the ANOVA results showed a significant difference, followed by the Duncan Multiple Range Test (DMRT). The best results were in the R3F3 treatment (4% concentration and 12 hours time) which could produce coffee with the specialty/fine robusta flavor category. Yeast concentration has a significant effect on pH and temperature after fermentation. Meanwhile, the duration of fermentation has a significant effect on pH and temperature and the percentage of seeds that are not peeled. The results of the organoleptic test of the concentration of yeast and the duration of fermentation had a significant effect on the brewing of coffee and the panelists liked it.
Green Manufacturing for Rural Tofu SMEs to Increase Global Competitiveness: Case Study in Tofu Industry Center, Banyumas Regency, Central Java Ropiudin Ropiudin; Kavadya Syska
Jurnal Agricultural Biosystem Engineering Vol 2, No 1 (2023): March 2023
Publisher : abe.fp.unila.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jurnal abe.v2i1.7051

Abstract

Green manufacturing is an integrated sustainable activity that is expected to provide benefits for small industries, especially tofu industries that have obstacles such as pollution, simple technology, suboptimal processes, inefficiency of water and energy materials and limited financial capabilities. These obstacles cause the productivity process to be suboptimal and pollution around MSMEs due to waste that is disposed of without being processed.   This research was conducted at the MSMEs center in Kalisari village, Banyumas, Central Java, which aims to obtain strategies in increasing tofu production efficiency through efforts to save the use of materials, water, energy and improve environmental quality through efforts to minimize and utilize waste with clean production options.  The research method is green manufacturing audit method by identifying problems to analyzing feasibility opportunities from several aspects, namely technical, economic, and environmental.  The results showed several counterfeits and alternatives recommendation to MSMEs in Kalisari Village, namely: gradual washing of soybeans, re-filtration of washing residues and soaking of water, use of boilers for cooking steam systems, application of Good Manufacturing Practices (GMP), use of automatic filtration tools for extraction, utilization of solid waste, and liquids. If green manufacturing is implemented, the total energy consumption per kg of soybeans from MSMEs in Kalisari Village can be reduced to 15.94 MJ/kg of soybeans. The percentage of liquid waste that can be lowered ranges from 59.64-71.07%. Tofu production can increase by 5.19%, the use of firewood can be reduced by 64.42% and the savings to be obtained range from 3.7-26.8 million rupiah/month. Keywords: Audit, Green Manufacturing, Rural, SMEs, Tofu.
Study of "Green Manufacturing" on Rural Crystal Coconut Sugar SMEs Kavadya Syska; Ropiudin Ropiudin
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 11, No 1 (2023)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2023.011.01.02

Abstract

Crystal coconut sugar production will produce waste which will have an impact on environmental pollution. Waste generated is liquid waste and solid waste. Waste reduction handling can be applied to "green manufacturing" principle. Research aims are: (1) identify waste generated, (2) determine green manufacturing opportunities, (3) green manufacturing opportunities analyze feasibility, and (4) green manufacturing implementation determine priority. Research phase includes: (1) quick scan analysis, (2) material, energy and waste flows identification, (3) alternative green manufacturing opportunities, (4) feasibility analysis (financial, technical and environmental), and (5) determination green manufacturing implementing priority. Results showed that ant sugar production produces waste in excrement on sap form, ashes from combustion, energy loss, crystal nuclei, and spilled sugar. Green manufacturing alternatives that are technically, environmentally and financially feasible are ash into inorganic fertilizers utilization, replacing cooking furnace, modifying drying equipment, replacing process materials, repairing and modifying screening, drying and packaging equipment. Implementing green manufacturing priority alternatives indicates that main alternatives to implemented are repairs and screening, drying and packaging equipment modifications which are considered technical and technological capabilities good in criteria, finance, human resources (HR), and environment. These results indicate that "Green Manufacturing" in rural SMEs crystal coconut sugar to increase global competitiveness "Green Economy".
Characteristics and Antioxidant Activity of Dried Purwoceng (Pimpinella Alpina Molk) as Functional Food to Increase Body Immune Kavadya Syska; Asti Dewi Nurhayati; Ropiudin
Journal Basic Science and Technology Vol 12 No 1 (2023): February: Basic Science and Technology
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/jbst.v12i1.3646

Abstract

Purwoceng (Pimpinella Alpina Molk.) is a native plant of Indonesia. This plant contains potential antioxidants in the form of alkaloids, glycosides, coumarins, triterpenoids-steroids, and saponins. These bioactive compounds are useful as aphrodisiacs, diuretics, and tonics (capable of increasing the body's immune system). Purwoceng-based functional drinks will go through a drying process. This process will result in a decrease in antioxidants in purwoceng. To reduce the loss of antioxidants contained in purwoceng, proper drying is the main key in producing purwoceng-based functional beverage products. The aims of this study were: (1) to determine the characteristics and antioxidant activity of purwoceng during drying to produce functional drinks to increase the body's immune system. and (2) obtaining a drying formula for dried purwoceng products to produce functional drinks to increase the body's immune system. This research method is experimental. This research was divided into four stages, namely: (1) determination of the formulation temperature for drying purwoceng, (2) physico-chemical testing after drying, (3) reducing the dimensions of dried purwoceng, and (4) physico-chemical testing after changing the dimensions of dried purwoceng. . The experimental design used in this study was a factorial Completely Randomized Design (CRD) with 2 factors. The first factor is the drying temperature of purwoceng, while the second factor is whole and counting. Both factors consist of 3 levels with 3 replications so that there are a total of 27 experimental combination units. Observational data were analyzed by analysis of variance (F test) and if they were significantly different, it was continued with the DMRT test at an accuracy level of 5%. The results showed that the best moisture content was the water content of dry purwoceng drying with the lowest value at a temperature of 70? (T4) with a value of whole pieces (P0) 27.95 and chopped pieces (P1) with a value of 26.53. The best pH for drying purwoceng tea is at a temperature of 70? (T4) with whole pieces (P0) getting a value of 6.85, while chopped pieces (P1) get a value of 6.77. The best yield in purwoceng drying is the least yield at 70? (T4). The best antioxidant test results are those that have the highest value at a temperature of 70? (T4). The best test for phenol content is with the highest value at a temperature of 70 (T4). The organoleptic test on dried purwoceng steeping with crystalline coconut sugar got the best values, including: color test with a value of 5, fragance test with a value of 5, and taste test with a value of 4.84.
Pelatihan Pengolahan Limbah Kulit Buah Pala menjadi Produk Minuman Fungsional di Desa Cisalak Kabupaten Cilacap Kavadya Syska; Ropiudin Ropiudin; Asep Budiman; Feriani Budiyah; Asti Dewi Nurhayati; Anri Kurniawan; Hanis Adila Lestari; Anjar Safitri; Riztina Dwi Setyasih
Nanggroe: Jurnal Pengabdian Cendikia Vol 2, No 4 (2023): July
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.8175888

Abstract

Fokus kegiatan ini yaitu memberikan pelatihan kepada masyarakat Desa Cisalak, Kabupaten Cilacap, Provinsi Jawa Tengah dalam mengolah limbah kulit buah pala menjadi produk minuman fungsional yang bernilai ekonomi. Limbah kulit buah pala seringkali diabaikan dan menjadi sumber pencemaran lingkungan, sementara potensi ekonominya belum dimanfaatkan secara maksimal. Dalam pelatihan ini, disampaikan teknik pengolahan limbah kulit buah pala menjadi produk minuman fungsional yang berkualitas dan menyehatkan. Metode yang digunakan dalam Pengabdian kepada Masyarakat (PKM) ini adalah pelatihan langsung kepada masyarakat Desa Cisalak. Materi pelatihan disajikan secara terstruktur dan praktis, meliputi pemilihan bahan baku yang baik, teknik pengolahan yang tepat, peningkatan sanitasi dalam proses produksi, dan teknik pengemasan (Syska & Ropiudin, 2022). Berdasarkan hasil kegiatan pelatihan pengolahan limbah kulit buah pala menjadi produk minuman fungsional di Desa Cisalak menunjukkan bahwa masyarakat Desa Cisalak mampu mengolah limbah kulit buah pala menjadi produk minuman fungsional yang berkualitas tinggi dan menyehatkan dengan nilai ekonomi yang signifikan. Kegiatan ini diharapkan memberikan manfaat bagi masyarakat dalam pengembangan keterampilan pengolahan limbah, peningkatan pendapatan ekonomi, dan pengelolaan lingkungan yang lebih baik. Diharapkan hasil kegiatan ini dapat menjadi referensi bagi pihak-pihak terkait dalam upaya pengembangan produk olahan limbah buah pala secara berkelanjutan. Berdasarkan hasil analisis evaluasi menggunakan model CIPP (Context,  Input,  Process, and Product) pencapaian pelaksanaan kegiatan dengan persentase  83,2%  termasuk  dalam  kategori sangat  baik dengan tingkat kepuasan sebesar 88,5% dan peningkatan pengetahuan serta keterampilan dari 44,5% menjadi 87,5%.
Sosialisasi Pemanfaatan Energi Terbarukan pada Pengolahan Minuman Fungsional Kulit Buah Pala untuk Pengembangan Wilayah Perdesaan Ropiudin Ropiudin; Kavadya Syska; Asep Budiman; Krissandi Wijaya; Purwoko Hari Kuncoro; Arief Sudarmaji; Susanto Budi Sulistyo; Feriani Budiyah; Anri Kurniawan; Asti Dewi Nurhayati
Nanggroe: Jurnal Pengabdian Cendikia Vol 2, No 4 (2023): July
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.8175988

Abstract

Fokus kegiatan ini yaitu memberikan sosialisasi dan edukasi kepada masyarakat Desa Cisalak, Kabupaten Cilacap, Provinsi Jawa Tengah tentang tentang pemanfaatan energi terbarukan dalam pengolahan produk minuman fungsional berbasis kulit buah pala. Desa Cisalak, sebagai wilayah perdesaan yang terisolasi, menghadapi tantangan akses terhadap sumber energi konvensional, sementara peluang akan permintaan produk minuman fungsional yang sehat terus meningkat. Oleh karena itu, pemanfaatan energi terbarukan dapat menjadi solusi yang berkelanjutan. Metode yang digunakan dalam pengabdian kepada masyarakat ini yaitu sosialisasi. Tim bekerja sama dengan masyarakat desa dan pemerintah desa untuk memperkenalkan dan menjelaskan konsep energi terbarukan, terutama dalam pengolahan minuman fungsional kulit buah pala. Dalam sosialisasi ini, ditekankan pentingnya pemanfaatan sumber energi terbarukan untuk mengurangi ketergantungan pada energi konvensional dan manfaatnya terhadap lingkungan serta ekonomi lokal. Diharapkan melalui kegiatan sosialisasi, masyarakat di Desa Cisalak akan memahami pentingnya pemanfaatan energi terbarukan dalam pengolahan produk minuman fungsional. Masyarakat akan memiliki pengetahuan dan keterampilan yang diperlukan untuk memanfaatkan energi terbarukan dalam pengolahan minuman kulit buah pala secara berkelanjutan. Selain itu, kegiatan ini juga berkontribusi pada pengembangan ekonomi lokal dan peningkatan kesejahteraan masyarakat Desa Cisalak. Berdasarkan hasil analisis evaluasi menggunakan model CIPP (Context,  Input,  Process, and Product) pencapaian pelaksanaan kegiatan dengan persentase  81,5%  termasuk  dalam  kategori sangat  baik dengan tingkat kepuasan sebesar 84,7% dan peningkatan pengetahuan dari 48,0% menjadi 81,0%.
Co-Authors A.H. Syaeful Anwar Agus Margiwiyatno Ahmad Luqman Hakim, Ahmad Luqman Alfiana, Yulia Eva Aminuddin, Jamrud Andri Susanto Anjar Safitri Arief Sudarmaji Ariesta, Irenna Putri Arifah, Ika Nur Asep Budiman Aulia, Risfa Ayuningtyas, Syella Aditya Azzizzah, Frida Amriyati Carollina, Tania Dhimas Oki Permata Aji Dian Windy Dwiasi Dian Windy Dwiasi Estiningrum, Diyah Palupi Eva, Yulia Fenny Aprilliani Fenny Aprilliani Feriani Budiyah Hakim, Ahmad Hamidi, Ahmad Luthfi Hanis Adila Lestari Hidayati, Rima Hikmah Yuliasari Insani, Choerul Istiqomah, Kholifatun Janah, Sofia Nur Khirnika, Asvi Krissandi Wijaya Kurniawan, Anri Laksmi Putri Ayuningtyas Lasimin Lestari, Hanis Adila Maskuri, Khasan Muhammad Ridwan Muhammad Rifqi Najib, Akmal Auladi Nita Saniah Nuroniah Nurhayati, Asti Dewi Pranoto, Restu Aji Saripwijaya Priswanto Priswanto, Priswanto Purwoko Hari Kuncoro Qodriyah, Laelatul Reza Kusuma Nurrohman Ridlo, Abdullah Rizqon Halal Syah Aji, Rizqon Halal Riztina Dwi Setyasih Ropiudin . Rostaman Rudiyanti, Etik Siswantoro Siswantoro Soolany, Christian Subekti, Ilyas Sukesi, Rina Susanto Budi Sulistyo Toibah, Toibah Verry Verry Wahab, Luthfi Wahdah, Fatimah Yuwono, Triat Adi Zahroh, Inarotul