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Modifikasi Oven Bekas sebagai Alat Pengering Multi Fungsi Subandi Subandi
Jurnal Ilmiah Teknik Pertanian - TekTan Vol 7 No 2 (2015)
Publisher : Jurusan Teknologi Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/tektan.v7i2.884

Abstract

Laboratory equipment is a basic nees that must be available in the laboratory to support the implementation of learning for students both the laboratory, research, and experiments on the theory gained in lectures. Some units laboratory equipment such as ovens, incubators and others were damaged and difficult to repair because the parts difficult to obtain or the cost to repair is very high, the procurement of new equipment not necessarily every year could be sufficient so that the equipment that is needed is not available, thus the implementation of laboratory services could not walk properly. Modification of the second-hand oven into the multi function dryer is a refinement of previous studies is an oven that can be used for various drying, thus will greatly assist the smooth implementation of learning and service in the laboratory. It the quality of learning and good laboratory services, is expected to produce graduates who have the competence of industrial and entrepreneurial spirit and morality so as to compete at both local and regional levels in order to face global competition. Keywords: equipment, laboratory services, graduates who are competent
Modifikasi Labu Ekstraksi untuk Menghemat Penggunaan Pelarut Lemak dan Efisiensi Ekstraksi Subandi Subandi; Sukiyadi Sukiyadi
Jurnal Ilmiah Teknik Pertanian - TekTan Vol 11 No 3 (2019)
Publisher : Jurusan Teknologi Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/tektan.v11i3.1466

Abstract

Limitations costs of laboratory, project business student and research using equipment soxhlet is a problem that often arise and require solutions to overcome them, one way to overcome this problem is to save the use of material without reducing the quality of the results of lab activities and research implemented. Tool Extraction of fat (soxhlet fat extraction unit) is a set of tools to perform the extraction of the fat/oil in a wide variety of materials in the form of solids, the working principle of this device is to extract the fat/oil in the ingredients with a fat solvent that is non-polar, the process of extraction takes place at subsequent extraction flask extraction results flow and accommodated in the cup of fat. Volume 150 ml cup of fat. must be filled by a grease solvent, while the fat solvent prices more expensive, so the availability of fat solvent in a chemical warehouse is relatively limited so we need innovative ways to overcome these problems. Modification of extraction flask for save of fat solvent and efficiency of extraction is an effort to conserve fat solvent by adding material to the flask extraction as an oppressor of materials that are extracted while reducing the volume of the flask extraction, thus the suppression of material extracted then extraction is efficient and the volume of solvent needed to extract the fat/oil over 24.882 percent saving.Keywords: soxhlet, solvent-fat/oil, efficiency
Modifikasi Oven Biasa Menjadi Oven Vakuml Subandi subandi
Jurnal Ilmiah Teknik Pertanian - TekTan Vol 12 No 2 (2020)
Publisher : Jurusan Teknologi Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/tektan.v12i2.1908

Abstract

The limited quantity and types of facilities for practicum, independent business projects and research, both lecturer and student research, is a problem that often arises and requires solutions to overcome it, one way to overcome the problem of limitations in types of practicum facilities is to modify existing equipment so that it can be done. used for other functions in accordance with the demands of the development of student and lecturer research studies. Modification of an ordinary oven into a vacuum oven is a set of drying ovens that are coupled with a suction pump and equipped with a vacuum gauge to measure the level of vacuum. A vacuum oven is a drying device with a low temperature, with the working principle in a vacuum that the boiling point of moisture is lower than the boiling point in atmospheric conditions so as to speed up the drying time and reduce the amount of damaged nutrients in the dried material due to drying. This drying method is suitable for materials that have high temperature sensitivity or are volatile due to their short drying time, one of which is food ingredients. At high temperature drying, the vitamin content in food is easily degraded and damaged. The modified vacuum oven can be used to dry materials from the types of leaves, fruit and tubers that were thinned using a temperature of 60°C, a vacuum level of -0.5 atm for 2 hours.
Pemberdayaan Petani Desa Bandar Agung Melalui Pelatihan Pembuatan dan Pemasaran Online Produk Olahan Cabai Firdawati Firdawati; Subandi Subandi; Zukryandry Zukryandry
Prosiding Seminar Nasional Pengabdian Masyarakat Vol. 3 (2025): Prosiding Seminar Nasional Pengabdian Masyarakat
Publisher : CV. Dharma Samakta Edukhatulistiwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61142/psnpm.v3.275

Abstract

Desa Bandar Agung Kabupaten Lampung Timur, merupakan salah satu sentra pertanian cabai yang memiliki potensi besar dalam pengembangan produk olahan berbasis komoditas lokal. Ketergantungan terhadap penjualan cabai segar membuat petani rentan terhadap fluktuasi harga pasar sehingga berdampak pada pendapatan dan kesejahteraan mereka. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan nilai tambah hasil pertanian melalui pelatihan pembuatan produk olahan cabai, seperti sambal botol, cabai kering, dan bubuk cabai, serta strategi pemasaran digital untuk memperluas jangkauan pasar. Metode pelaksanaan meliputi penyuluhan, pelatihan praktik, pendampingan, dan evaluasi. Pelatihan dilakukan secara partisipatif dan berfokus pada aspek teknis produksi, pengemasan, branding, serta pemanfaatan platform digital seperti media sosial dan marketplace. Hasil kegiatan menunjukkan peningkatan pengetahuan dan keterampilan peserta dalam mengolah cabai serta memasarkan produk secara daring. Selain itu, terbentuknya kelompok usaha bersama menjadi indikator positif dalam keberlanjutan program. Kegiatan ini dapat menjadi langkah awal menuju kemandirian ekonomi petani melalui diversifikasi produk dan digitalisasi pemasaran.
Co-Authors Firdawati Firdawati Sukiyadi Sukiyadi Zukryandry Zukryandry