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All Journal Jurnal Sains Materi Indonesia Journal of Aceh Physics Society Jurnal Penelitian Sains Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Chemistry
Kerista Sebayang
Department Of Physics, University Of North Sumatra - USU, Jl. Bioteknologi No.1, Kampus Padang Bulan, Medan 20155
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Physics Social Sciences

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Journal : Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat

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The Construction of Oven Designed by Heat Exchanger in Drying Porang at SME Coco Prima Sebayang, Kerista; Ginting, Herli; Andriayani, Andriayani; Harahap, Agus Salim
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2019): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (961.372 KB) | DOI: 10.32734/abdimastalenta.v4i2.3549

Abstract

The small-medium enterprise (SME) Coco Prima has been under nurtured of LPPM USU since 2018. Ever since, it has been improving its productivity and diversifying its productivity into drying products. Currently, this SME manages porang as one of new export commodity. The problem faced by partners is a large and fast drying methodology. Porang or iles-iles are rotten raw materials that only last for three days after harvesting due to the unpleasant odors resulted more than three days, and subsequently, they cannot be processed. Drying under sunlight requires to four days reaching about 70% degree of dryness. Due to unfavorable weather conditions, the raw material becomes sweaty and moldy and produces black colour and soft textures. Therefore, a 3x3x2 cubic meter of drying oven has been constructed along with shelves and heat exchanges supported by liquid petroleum gas (LPG) gas. The heat exchange is designed accordingly to provide lower temperature in the oven, so that the air pressure within it is more efficient and less heat is wasted during reheating process. The heating is sufficient by using LPG and fan 18’. The oven is consisted of two layers in which between the layers are given glass wool as a heat barrier to the environment. It is also designed with a small vent exactly on the middle of the top with the intention to flow water vapour out from the vent, while the cold air is touched by that water vapour in the oven, it converts downward on the heat exchanger repeatedly. From this applied system, 750 kg iles-iles was heated within two days with a tube-of-12 kg LPG gas.
Shorting And Drying Technology Unit For Improving The Effectiveness Of Black Onion Process Sebayang, Kerista; Siregar, Amir Hamzah; Sianturi, Herty Afrina; Mirsan, Erni
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 1 (2021): ABDIMAS TALENTA : Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (222.998 KB) | DOI: 10.32734/abdimastalenta.v6i1.5494

Abstract

In 2016, the development of Gempar Tunggal Micro Small and Medium Enterprises (MSMEs) that involved in the processing of black onions began. The raw materials are obtained from the Medan City market center, but sometimes it also come from Brebes and Semarang. The goods manufacture that resulted are sold to Aceh, Kalimantan and Sulawesi. However, because it was a home industry, the manufacturing system that was developed still very simple. Therefore, some weakness were identified, in particular the percentage of damaged or defective finished goods reaching 25 percent before its sold, various levels of maturity and work processes and supervision that drained attention and energy. In addition, the cost of using electricity is also high. It was found from the literature study by the Abdimas team of USU that there are 3 parameters that affect the processing of onions, namely garlic which is sensitive to temperature, humidity and exposure period of temperature and humidity. Often, due to the unequal size of the raw onion amount, the maturity of the onions is not homogenous distributed made the bigger the raw material of the onion impacted the faster it will ripen. Another problem that found during manufacturing process is the water vapor was not completely evaporated from the furnace. Basic technology that was developed by Abdimas USU team, namely the manual gravity onion sorting and drying unit was already used by Partners in the production process. As the result, it was successfully reducing broken onions. Lastly, homogenous maturity due to dividing process the onions by scale obtained.
Co-Authors Achmad Maulana Soehada Aditia Warman Agung Imaduddin Agus Salim Harahap Amir Hamzah Siregar, Amir Hamzah Andriayani Candra Kurniawan Ginting, Herli Hilda Ayu Marlina Mia Aulia Dhika Mirsan, Erni Perdamean Sebayang Perdinan Sinuhaji Pius Sebleku Sianturi, Herty Afrina Simon Sembiring Slamet Priyono Susilawati Syahrul Humaidi, Syahrul Toto Sudiro Wasinton Simanjuntak