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All Journal Rotasi Sinergi Jurnal Teknik Mesin Jurnal Mantik International Journal of Electrical, Energy and Power System Engineering (IJEEPSE) Indonesian Journal of Computing, Engineering, and Design Journal of Community Services: Sustainability and Empowerment
Muchamad Oktaviandri
Universitas Pembangunan Nasional Veteran Jakarta, Indonesia
Aerospace Engineering Arts Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Social Sciences Other

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Journal : Indonesian Journal of Computing, Engineering, and Design

 1 
Design and Fabrication of Customized Ais Kacang Vending Machine Muchamad Oktaviandri; D.K. A V Paramasivam
Indonesian Journal of Computing, Engineering, and Design (IJoCED) Vol. 2 No. 1 (2020): IJoCED
Publisher : Faculty of Engineering and Technology, Sampoerna University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35806/ijoced.v2i1.100

Abstract

Nowadays, machines play a critical role as those machines are broadly utilized in various subjects. The contribution of machines is swiftly growing day by day as they are starting to replace humans in everyday tasks. The machine is also used for the food and beverage industry to deliver the products easily and conveniently to customers. This paper focuses on the design and fabrication of the customized Ais Kacang vending machine for canteen, cafeteria and restaurant usage. There were five designs made and one best conceptual design was selected by using a ranking method. In addition, this paper explains the stress and strain analyses of the internal frame of the vending machine. The Ais Kacang vending machine has been undergone two tests, the geometrical and final product tests. The selected machine was able to produce a plate of Ais Kacang in 66 seconds using auto mode. However, the time needed to produce a plate of Ais Kacang in manual mode depended on the user.
Design and Fabrication of Meat Shredder Machine Using VDI2221 Approach Muchamad Oktaviandri; Ng Siew Kian
Indonesian Journal of Computing, Engineering, and Design (IJoCED) Vol. 3 No. 2 (2021): IJoCED
Publisher : Faculty of Engineering and Technology, Sampoerna University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (771.703 KB) | DOI: 10.35806/ijoced.v3i2.150

Abstract

Shredded meat is more palatable to the taste of consumer and preparing shredded meat in a large scale requires the aid of meat shredder machine. This paper presents a detailed design procedure of a meat shredder machine developed by the VDI2221 approach. This paper also elaborates on the design of each part of the machine which includes selecting the components of the cutting and transmission system, kinematic arrangement of forces, material selection on the machine and proportion of parts to ensure the maximum strength and functionality of the machine. Further, the design of the various parts of the machine in 3D model and machine fabrication are discussed, along with the testing on the function and geometric aspects to ensure the efficiency of the machine. This study developed a meat shredder machine with 0.5 Hp electric motor and capacity of 2 kg per hour.
Standardizing Wudhu Place Design for Standing Position User Using Quality Function Deployment (QFD) Oktaviandri, Muchamad; Syas, Mulyanti; Mukrim Bin Azman, Muhammad; Pradhana Revi, Dipo; Zaki Zaidan, Hilman
Indonesian Journal of Computing, Engineering, and Design (IJoCED) Vol. 7 No. 1 (2025): IJoCED
Publisher : Faculty of Engineering and Technology, Sampoerna University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35806/ijoced.v7i1.494

Abstract

The wudhu place is where Muslims perform ablution, washing particular parts of the body using water before performing prayer (shalat). Previous study has focused on finding the best wudhu place design for sitting positions. However, there are not many studies focusing on standardizing the wudhu place for standing position. Therefore, this paper attempts to address the gap in the research by studying the ergonomic aspect and standardizes for designing male wudhu places for standing positions using Quality Function Deployment (QFD). This includes the voice of the customer and the House of Quality. QFD is an effective design method to integrate ergonomics needs and comfort into wudhu place design, as it explicitly addresses the translation of customer requirements into engineering characteristics. This method is employed to identify the important criteria for improving the design of the wudhu place. Data is collected from existing and customer surveys of wudhu place. The objective of this study is to compare and to find the best measure for standardizing the wudhu places to enhance comfort and ergonomics. Based on the study, three main criteria have been standardized: a) the distance between the tap water from the standing position should be 74 cm to 84 cm b) the distance between two taps should be 14 cm to 17 cm c) the distance of the tap water from the wall should be 64 cm to 71 cm.
Co-Authors Abdillah, Sultansyah Reza Achmad Zuchriadi Ahmad, Sandy Anwar Ilmar Ramadhan Aris Suryadi Azhari Zakri, Azriyenni Budhi Martana D.K. A V Paramasivam Hadisujoto, Ignatius Budi Handika, Raditya Edra Raja Ifat Irga Irga Juniasih, Octarina Adiati Kushendarsyah Saptaji Lanaggalih, Jarvis Eros Manasikana, Dinda Arina Mohraffi Azura Pasha Muhamad Alif Razi Mukrim Bin Azman, Muhammad Ng Siew Kian Nurprihatin, Filscha Pasha, Mohraffi Azura Pradhana Revi, Dipo Putra, Indra Pertama RAHAYU, FAJAR Ramadhani, Mochammad Rafli Shahir, Ashman Silvia Anggraeni Syas, Mulyanti Wahri Sunanda Wibowo, Djati Wong, Miguel Silvano Hermawan Yuli Panca Asmara Zaki Zaidan, Hilman