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All Journal IPTEK Journal of Proceedings Series PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Prosiding Seminar Nasional Program Pengabdian Masyarakat Sewagati
Rindi Kusumawardani
Institut Teknologi Sepuluh Nopember
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences Other

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PENINGKATAN DAYA SAING USAHA KECIL TEMPE KEDIRI DENGAN KAIZEN Putu Dana Karningsih; Mokh Suef; Rindi Kusumawardani; Dewanti Anggrahini; Yudha Prasetyawan; Novi Dwi Jayanti; Hari Supriyanto; Benhard Panangian; Rizaldy Rizki Pratama; Atmam Abdha Arianandha; Fauziyah Fatma Ningrum; Yusita Mega Kuncoro; Sherina Amalia Permatasari
Prosiding Seminar Nasional Program Pengabdian Masyarakat 2020: 3. Kapasitas Daya Saing UMKM dan BUMDES
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (712.377 KB) | DOI: 10.18196/ppm.33.232

Abstract

Tempe merupakan makanan tradisional masyarakat Indonesia yang sarat protein, vitamin dan jugamineral. Masyarakat Jawa Timur merupakan konsumen tempe terbesar di Indonesia. Dengan potensipasar yang sedemikian besar, maka Usaha Kecil Tempe di Jawa Timur harus dapat memperbaiki prosesterus menerus agar dapat memenuhi kebutuhan pasar baik secara kuantitas maupun kualitas. Studi inibertujuan untuk memberikan rekomendasi kepada sebuah Usaha Kecil Tempe di Kediri untuk dapatmeningkatkan kuantitas produksi dengan cara menghilangkan atau mereduksi kegiatan yang tidak bernilaitambah. Saat ini, proses produksi tempe masih dilakukan secara manual tanpa memperhatikan aliranproses. Untuk itu, diusulkan perbaikan dengan menggunakan prinsip Kaizen yang bertujuan untukmelakukan perbaikan secara bertahap dan berkelanjutan. Usulan perbaikan adalah berupa perubahan tataletak proses produksi dan aplikasi prinsip karakuri pada proses produksinya. Dengan implementasirekomendasi maka diprediksi dapat meningkatkan kapasitas produksi tempe, dimana waktu produksimenjadi lebih singkat kurang lebih 20%.
Detection and Classification of Canned Packaging Defects Using Convolutional Neural Network Rindi Kusumawardani; Putu Dana Karningsih
PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Vol 4 No 1 (2020): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/prozima.v4i1.1280

Abstract

Packaging is one of the important aspects of a product’s identity. The good and adorable packaging can increase product competitiveness because it gives a perception to the customers of good quality products. Therefore, a good packaging display is necessary so that packaging quality inspection is very important. Automated defect detection can help to reduce human error in the inspection process. Convolutional Neural Network (CNN) is an approach that can be used to detect and classify a packaging condition. This paper presents an experiment that compares 5 network models, i.e. ShuffleNet, GoogLeNet, ResNet18, ResNet50, and Resnet101, each network given the same parameters. The dataset is an image of cans packaging which is divided into 3 classifications, No Defect, Minor Defect, and Major Defect. The experimental result shows that network architecture models of ResNet50 and ResNet101 provided the best result for cans defect classification than the other network models, with 95,56% for testing accuracy. The five models have the testing accuracy above 90%, so it can be concluded that all network models are ideal for detecting the packaging defect and defect classification for the cans product.
Slaughterhouse Waste Treatment Equipment to Produce Plant Fertilizer and Fish Feed Rindi Kusumawardani; Putu Dana Karningsih; Nani Kurniati; Moses Laksono Singgih; Hari Supriyanto; Sutikno Sutikno; Dwa Desa Warnana; Irene Malilung Sitanggang
IPTEK Journal of Proceedings Series No 1 (2023): The 1st International Conference on Community Services and Public Policy (ICCSP) 2022
Publisher : Institut Teknologi Sepuluh Nopember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j23546026.y2023i1.16362

Abstract

Chicken slaughter process waste is divided into two types, solid waste and liquid waste. Almost all of the waste generated by the chicken slaughter process can be reused. Lately, Vocational High School in Pasuruan, East Java, has Livestock Agribusiness unit that made a waste treatment program to deal with the problem of waste from the surrounding chicken slaughter process. However, some chicken slaughter process waste cannot be reprocessed and is directly dumped into the sewer due to limited technology. The type of waste that cannot reprocess is blood and chicken feather waste. This research aims to process the waste into high-quality fish food by applying the principle of automation and integrating machines with existing chicken cutting machines. The application of this appropriate technology begins with observing the existing conditions and the process of designing, manufacturing, and testing equipment carried out at Vocational High School in Pasuruan. The research resulted in designing and manufacturing machines that support waste treatment of blood and chicken feathers from Livestock Agribusiness. The machine design consists of three main components: a blood and chicken feather grinder, a vertical mixer, and a fish feed press machine. The expectations of this machine design will support productivity and concern for waste management, which can also build environmentally friendly standards in the Livestock Agribusiness unit of Vocational School in Pasuruan.
Perancangan Mesin Kukus dan Oven Konveyor Sebagai Inovasi Pengolahan Limbah Rumah Potong Ayam Menjadi Tepung Darah dan Tepung Bulu Rindi Kusumawardani; Nani Kurniati; Irene Malilung Sitanggang; Moses Laksono Singgih; Hari Supriyanto; Sutikno; Dwa Desa Warnana
Sewagati Vol 7 No 5 (2023)
Publisher : Pusat Publikasi ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j26139960.v7i5.555

Abstract

Limbah proses pemotongan ayam secara umum terdiri dari limbah padat dan cair. Hampir semua limbah dari proses pemotongan ayam dapat dimanfaatkan kembali. SMKN 1 Grati adalah sekolah vokasi di Pasuruan, yang memiliki unit Agribisnis Peternakan. Namun, masih belum adanya penanganan khusus terhadap beberapa limbah dari proses pemotongan ayam, dimana saat ini limbah hanya dibuang begitu saja ke saluran pembuangan. Penelitian ini bertujuan untuk membantu menyediakan mesin pengolah darah dan bulu ayam menjadi tepung darah atau bulu, yang dapat diolah menjadi bahan pakan atau pupuk, dengan menerapkan prinsip semi otomatisasi. Dimana terdapat mesin kukus inovatif dan oven konveyor. Penerapan teknologi tepat guna ini diawali dengan mengamati kondisi eksisting, perancangan solusi, lalu pembuatan dan pengujian alat. Desain mesin terdiri dari mesin kukus inovatif yang dapat menjalankan fungsi kukus sekaligus pencacah darah atau bulu ayam, serta terdapat oven konveyor listrik untuk membantu proses pengeringan hasil pengukusan darah atau bulu ayam. Harapan dari implementasi rancangan mesin ini, dapat mendukung produktivitas dan mengurangi dampak buruk pada lingkungan, dengan meningkatkan kepedulian terhadap pengelolaan limbah melalui kegiatan recycle. Kedepannya, sistem pengelolaan limbah di Rumah Potong Ayam diharapkan terus dilakukan perbaikan hingga dapat ditetapkan standar ramah lingkungan.
Co-Authors Atmam Abdha Arianandha Benhard Panangian Dewanti Anggrahini Dwa Desa Warnana Fauziyah Fatma Ningrum Hari Supriyanto Irene Malilung Sitanggang Irene Malilung Sitanggang Kurniati, Nani Mokh. Suef Moses Laksono Singgih Novi Dwi Jayanti Putu Dana Karningsih Rizaldy Rizki Pratama Sherina Amalia Permatasari Sutikno Sutikno Sutikno Yudha Prasetyawan Yusita Mega Kuncoro