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All Journal HAYATI Journal of Biosciences SIGMA EPSILON - Majalah Ilmiah Teknologi Keselamatan Nuklir Jurnal Teknologi Reaktor Nuklir Tri Dasa Mega Majalah Ilmiah Biologi BIOSFERA: A Scientific Journal Paedagogie Media Kependidikan, Keilmuan dan Keagamaan STKIP MUHAMMADIYAH SAMPIT TRANSFORMASI: Jurnal Manajemen Pemerintahan J-3P (Jurnal Pembangunan Pemberdayaan Pemerintahan) Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Sains Student Research Manufaktur: Publikasi Sub Rumpun Ilmu Keteknikan Industri Jupiter: Publikasi Ilmu Keteknikan Industri, Teknik Elektro dan Informatika
Sudarmono Sudarmono
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Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Materials Science & Nanotechnology Mathematics Social Sciences Other

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Rancang Bangun Alat Potong Pembagi Buah Sukun Menjadi 8 Bagian Sudarmono Sudarmono; Jaelani Jaelani; Erina Putri Fitriani
Jupiter: Publikasi Ilmu Keteknikan Industri, Teknik Elektro dan Informatika Vol. 3 No. 1 (2025): Januari: Publikasi Ilmu Keteknikan Industri, Teknik Elektro dan Informatika
Publisher : Asosiasi Riset Ilmu Teknik Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jupiter.v3i1.661

Abstract

Cutting is part of cooking activities commonly known as the process of dividing using a knife. As for the cutting tools, there are various types, ranging from manual to automatic, from using knives to sensors. In the report, it is mentioned that the modification of the cutting tool involves an existing fruit cutting tool that was then modified by the author into a tool that divides breadfruit into 8 parts using a spring-based pressing system. This cutting tool is suitable for SMEs such as sellers of fried breadfruit, who can sell or even produce it on a large scale, thereby increasing production capacity. The research method used is an experiment by conducting a literature study, such as collecting data from journals, scientific articles, and books relevant to the discussed topic. The design of the breadfruit cutting tool produces uniform fruit slices in 8 seconds using the breadfruit cutting tool and 1 minute 37 seconds using a kitchen knife. This results in a time difference of 1 minute 29 seconds, making the breadfruit cutting tool much more time-efficient and increasing production capacity compared to using a kitchen knife. One thing to note about this breadfruit cutting tool is the sharpness of its blade, which can be sharpened again using a sharpening tool when it becomes dull.
Perancangan Lemari Pintar untuk Menyimpan Bawang Merah Berbasis Arduino Uno R3 untuk Menjaga Kualitas dan Kesegaran Bawang Merah Jaelani Jaelani; Sudarmono Sudarmono; Moh. Taji Sultoni
Manufaktur: Publikasi Sub Rumpun Ilmu Keteknikan Industri Vol. 3 No. 2 (2025): Manufaktur : Publikasi Sub Rumpun Ilmu Keteknikan Industri
Publisher : Asosiasi Riset Ilmu Teknik Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/manufaktur.v3i2.1052

Abstract

Technology is now increasingly advanced and developing rapidly. Almost every aspect of human life is now assisted by technology, especially computerized technology. This technology has penetrated almost all aspects of life and significantly increased efficiency in completing work. With the existence of computerized technology, many processes that were previously time-consuming and labor-intensive can now be done more quickly, easily, and efficiently. One example of the application of technology in everyday life is the design of a smart cupboard for storing shallots. This smart cupboard is designed to help shallot farmers and sellers store their agricultural products more efficiently. The working system of this tool is similar to the method of storing shallots in traditional huts, but with more sophisticated technology. This smart cupboard can regulate temperature and humidity automatically, which is very important to maintain the quality of shallots. The optimal temperature for storing shallots is between 25º - 30º C, with air humidity around 50% - 60%. If the temperature or humidity in the cupboard does not match the desired conditions, the system will automatically activate the lights and fans to return the temperature and humidity to the desired level. With this automated control system, shallots can be kept fresh for longer, reducing the damage that typically occurs to shallots due to unstable temperature or humidity. The advantage of this smart cabinet is that it can maintain the quality of shallots for a long time, even when stored in large quantities. This greatly assists farmers and traders in reducing losses due to perishable shallots and increasing the efficiency of shallot storage and distribution.  
RANCANG BANGUN MESIN PENGERING SEPATU RAMAH LINGKUNGAN DENGAN SISTEM HEATER Jaelani, Jaelani; Sudarmono Sudarmono; Muhd Hafizal Fitri
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 1 (2026): Februari
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i1.8815

Abstract

. Environmentally friendly shoe dryer and analyze the effect of the heater heating system on shoe drying rate. The background to this research arose from the need for a faster and more hygienic shoe drying method than drying in the sun, which is often time-consuming, impractical, and has the potential to cause odors or mold. Furthermore, this design incorporates "environmentally friendly" aspects through energy efficiency and optimal resource utilization. The research method will involve three main stages: (1) Literature Review and Design of the dryer, including selecting the heater type (ceramic heater or other heating element) and efficient materials. (2) Fabrication or creation of a dryer prototype. (3) Performance Testing, where the device will be tested using varying heater temperatures to measure the drying rate (g/hour) and the time required for shoes to dry completely. Test data will be analyzed to determine optimal operating conditions in terms of speed and energy efficiency. The expected outcome of this research is the creation of a shoe drying prototype that can reduce drying time by 60/120 minutes compared to conventional methods, while also being more energy efficient. This design is expected to be a practical, hygienic, and environmentally friendly solution for users.
ADDRESSING THE STUNTING PREVALENCE AMONG THE BAJAU COMMUNITY IN THE REGENCY OF BUTON, SOUTHEAST SULAWESI:: AN INCLUSIVE APPROACH Sudarmono Sudarmono; Agung Muhammad Sirajd
J-3P (Jurnal Pembangunan Pemberdayaan Pemerintahan) Vol. 10 No. 1 (2025): Volume 10 Nomor 1 Tahun 2025
Publisher : ipdn

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33701/j-3p.v10i1.4639

Abstract

Stunting is one of the challenges to realizing the Golden Indonesia 2045. Thus, stunting is currently a national priority issue due to the stunting prevalence movement at the national and regional levels. There is a quite contrasting gap in stunting rates seen in the islands of Southeast Sulawesi Province, especially Buton Regency. More than that, there is a Bajau Tribe community that lives side by side with mainland communities where the stunting rate is very high, it is influenced by economic conditions, education, and underdeveloped health facilities. With the formation of the Stunting Acceleration Team by the Buton Regency Regional Government, a collaboration process occurs between stakeholders. Thus, this study aims to analyze the relationships that occur during the collaboration process in preventing and handling stunting in the Bajau tribe community in Buton Regency. Through a qualitative-descriptive approach where data was collected through observation, interviews, documentation, audio-visual, and digital materials, this study found that the interactions that occur between stakeholders occur well, especially the interaction between the government and the community. However, there are several obstacles influenced by the social conditions of the Bajau community that hinder the exchange of information and the active participation of the community in the stunting reduction program.
Co-Authors Agung Muhammad Sirajd Agustinus Nicholas L Tobing Andi Sofrany Ekariansyah Apuanor Apuanor Eka Hendri K Kurniawati Endiah Puji Hastuti Erina Putri Fitriani Fika Rizki Oktariani HIROSHI OKADA Jaelani Jaelani Jaelani, Jaelani Moh. Taji Sultoni Muhd Hafizal Fitri Mulya Ningsih Riki Adi SETIAWAN Santa Wira Kartika Putri Wihendra Syamsul Hidayat