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All Journal Jurnal Energi Dan Manufaktur INVOTEK: Jurnal Inovasi Vokasional dan Teknologi Jurnal Rekayasa Material, Manufaktur & Energi Logic : Jurnal Rancang Bangun dan Teknologi Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat JAMETECH Logic : Jurnal Rancang Bangun Dan Teknologi Journal of Railway Transportation and Technology
I Made Agus Putrawan
Politeknik Negeri Bali
Aerospace Engineering Humanities Automotive Engineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences Transportation

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Teknologi Tepat Guna dan Pemasaran Digital untuk Pemberdayaan IRT Jajan Upakara di Desa Mekar Bhuwana, Badung Pamularsih, Tyas Raharjeng; Putrawan, I Made Agus; Sarja, Ni Luh Ayu Kartika Yuniastari
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 11 No. 3 (2026): September
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/linov.v11i3.6793

Abstract

Jajan uli dan jajan gina merupakan pangan tradisional Bali yang memiliki fungsi ganda sebagai camilan sekaligus sarana upakara, sehingga permintaannya berlangsung sepanjang tahun. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan produktivitas dan memperkuat sarana pemasaran industri rumah tangga (IRT) Jaje Bu Ketut di Desa Mekar Bhuwana, Kecamatan Abiansemal, Kabupaten Badung. Permasalahan prioritas mitra meliputi proses pengadukan dan pemotongan adonan yang masih manual, pengeringan yang sepenuhnya bergantung pada panas matahari sehingga produksi terhambat pada musim hujan, kemasan tanpa identitas usaha, serta pemasaran yang masih konvensional. Kegiatan dilaksanakan pada April-Agustus 2026 dengan pendekatan partisipatif melalui lima tahapan, yaitu sosialisasi, penerapan teknologi, pelatihan dan pendampingan, evaluasi, serta keberlanjutan program. Teknologi yang ditransfer berupa oven pengering, stand mixer adonan, dan mesin pemotong jajan uli, desain logo dan label kemasan dan tiga kanal pemasaran digital (Google Business Profile, Instagram, dan Facebook). Data dikumpulkan melalui observasi partisipatif, wawancara semi terstruktur, dan pencatatan produksi serta omzet mitra sebelum dan sesudah kegiatan, kemudian dianalisis secara deskriptif kuantitatif dan kualitatif. Hasil kegiatan menunjukkan kapasitas produksi jajan uli meningkat 33% dari ±6 kg menjadi ±8 kg per hari, omzet mitra meningkat 33%  dari Rp600.000 menjadi Rp800.000 per sekali produksi, efisiensi waktu pengadukan adonan mencapai 60% dan efisiensi waktu pemotongan mencapai 63%, seluruh produk (100%) telah dikemas berlabel identitas usaha, serta mitra kini memiliki tiga kanal pemasaran digital yang sebelumnya tidak dimiliki; dampak kanal tersebut terhadap jangkauan pasar dan penjualan masih memerlukan pemantauan lanjutan. Appropriate Technology and Digital Marketing for Empowering a Home Industry of Ceremonial Snacks in Mekar Bhuwana Village, Badung Abstract Jajan uli and jajan gina are Balinese traditional foods serving a dual function as snacks and as ceremonial offerings (upakara), so demand continues throughout the year. This community service activity aims to increase productivity and strengthen the marketing channels of the home industry Jaje Bu Ketut in Mekar Bhuwana Village, Abiansemal District, Badung Regency. The partner’s problems were manual mixing and cutting, sun-dependent drying that disrupted production in the rainy season, unlabeled packaging, and conventional marketing. The activity was conducted from April to August 2026 using a participatory approach through five stages: socialization, technology implementation, training and mentoring, evaluation, and program sustainability. The transferred technologies were a drying oven, a dough stand mixer, a jajan uli cutting machine, logo and label design, and three digital marketing channels (Google Business Profile, Instagram, Facebook). Data were collected through participatory observation, semi-structured interviews, and records of the partner’s production and gross sales revenue before and after the activity, then analyzed descriptively. The results show that production capacity increased by 33% from ±6 kg to ±8 kg per day, the partner’s gross sales revenue increased by 33% from IDR 600,000 to IDR 800,000 per production cycle, dough mixing time efficiency reached 60% and cutting time efficiency reached 63%, all products (100%) are now packaged with a business identity label, and the partner now operates three digital marketing channels that previously did not exist. The main indicators exceeded the 30% target, while the effect of the digital channels on market reach requires further monitoring.
Effect of Tool Pin Diameter on the Tensile Strength of Friction Stir Welded AA6061 Joints: Implications for Railway Carbodies Henry Widya Prasetya; Dadang Sanjaya Atmaja; I Made Agus Putrawan; Dimas Adi Perwira; Ilham Satrio Utomo; Moch Aziz Kurniawan
Journal of Railway Transportation and Technology Vol. 5 No. 2 (2026): November
Publisher : Politeknik Perkeretaapian Indonesia Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37367/jrtt.v5i2.99

Abstract

Friction stir welding (FSW) is a solid-state joining process that is increasingly used to fabricate aluminum railway carbodies. This study examined the effect of tool pin diameter on the tensile properties of FSW joints in 6 mm thick AA6061-T6 aluminum plates. High-speed steel tools with a 13 mm flat shoulder and straight cylindrical pins of 3, 4, and 5 mm diameter were fabricated by turning, and butt joints were welded on a conventional milling machine at a rotational speed of 1130 rpm, a traverse speed of 20 mm/min, and a tilt angle of 3°. Three joints were produced for each pin diameter (n = 3), and one transverse tensile specimen was tested from each joint. Results are reported as mean ± standard deviation and were analyzed using one-way ANOVA, the Kruskal–Wallis test, and Spearman’s rank correlation. The mean tensile strength decreased from 210.06 ± 5.87 MPa with the 3 mm pin to 190.96 ± 26.57 MPa and 146.36 ± 62.26 MPa with the 4 and 5 mm pins, respectively, while the scatter increased with pin diameter. Owing to the small sample size and large scatter, the differences among group means were not statistically significant (p = 0.206); however, pin diameter was negatively correlated with tensile strength (ρ = −0.74, p = 0.023). Visual inspection revealed less weld flash with the 3 mm pin, consistent with the smaller volume of material displaced by the pin. Within the tested range, the 3 mm pin provided the highest and most consistent tensile strength.
Co-Authors Adi, I Ketut Agung Pradnyana Anak Agung Gede Pradnyana Diputra Dadang Sanjaya Atmaja Dimas Adi Perwira Gunawan, I Made Rai Henry Widya Prasetya I Dewa Made Pancarana I GAN Subawa, I GAN I Gede Santosa I Gusti Ngurah Putu Tenaya I Ketut Adi I Ketut Gede Juli Suarbawa I Made Anom Adiaksa I Made Anom Adiaksa I Made Rajendra I Nengah Darma Susila I Nyoman Suparta I Nyoman Suprapta Winaya I Nyoman Suprapta Winaya I Wayan Agus Rantia Dana I Wayan Suma Wibawa I Wayan Suma Wibawa Ilham Satrio Utomo Made Ardikosa Satrya Wibawa Made Ardikosa Satrya Wibawa Made Sucipta Moch Aziz Kurniawan Ni Luh Ayu Kartika Yuniastari Sarja Pamularsih, Tyas Raharjeng Putu Lokantara Rukmi Sari Hartati