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All Journal Abdimas Rekayasa: Jurnal Penerapan Teknologi dan Pembelajaran Sainteknol : Jurnal Sains dan Teknologi Journal The Winners Majalah Ilmiah MOMENTUM Binus Business Review Jurnal Rekayasa Mesin JITEK (Jurnal Ilmiah Teknosains) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Angkasa: Jurnal Ilmiah Bidang Teknologi KACANEGARA Jurnal Pengabdian pada Masyarakat Adimas : Jurnal Pengabdian Kepada Masyarakat Pena Justisia: Media Komunikasi dan Kajian Hukum Istinbath : Jurnal Hukum International Journal of Mechanical Engineering Technologies and Applications (MECHTA) Jurnal Pendidikan dan Teknologi Indonesia Jurnal Pemberdayaan Masyarakat Panthera : Jurnal Ilmiah Pendidikan Sains dan Terapan Jurnal Penelitian Hukum Indonesia (J-PeHI) SASI Bina Bangsa International Journal of Business and Management Jurnal Pendidikan Teknik Mesin
Kriswanto Kriswanto, Kriswanto
Jurusan Teknik Mesin, Fakultas Teknik, Universitas Negeri Semarang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Journal : Rekayasa: Jurnal Penerapan Teknologi dan Pembelajaran

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Penerapan Oven Pemanggang Telur Asin pada UMKM Telur Asin Sekaran Gunungpati Semarang Subarkah, Danang; Maryono, Maryono; Kriswanto, Kriswanto; Apriyanto, Rahmat; Karsan, Karsan; Hasyim, Fuad
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 17, No 2 (2019): December
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v17i2.24596

Abstract

Kelompok usaha yang memproduksi telur asin dengan menggunakan metode perebusan. Hasil dari proses perebusan mengakibatkan telur asin yang dihasilkan, masih mengandung banyak kadar air dan daya tahan telur hanya 2 minggu. Peningkatan penghasilan dan penghematan operasional pembuatan telur asin dapat dilakukan dengan menerapkan alat untuk memasak sehingga kadar air berkurang dan hemat energi. Kualitas telur asin dapat tetap bernutrisi dan tahan lama melalui penerapan oven pemanggang. Metode pelaksanaan dari kegiatan berupa sosialisasi program pengabdian masyarakat, dan membuat oven pemanggang sesuai kebutuhan mitra dengan metode rancang bangun dan pabrikasi. Mitra dilatih untuk menggunakan alat pemanggang telur asin dan dievaluasi dengan metode uji coba dan pengamatan. Desain oven panggang dengan suhu 100oC dilengkapi dengan kontrol suhu, dan kapasitas memasak telur asin mencapai 450 butir Hasil dari program pengabdian kepada masyarakat yakni mengatasi permasalahan produksi mitra melalui penerapan dan pelatihan oven pemanggang hemat energi kapasitas 450 butir dengan biaya produksi sebesar 0,3 kg gas elpiji atau senilai Rp1.800,00/proses. Penggunaan oven pemanggang dapat mengurangi kadar air dan dapat meningkatkan masa simpan telur asin dari sebelumnya 2 minggu menjadi 3 minggu.
THE MAKING OF SYSTEM DATABASE USER FRIENDLY ON SMALL AND MEDIUM INDUSTRY (SMI) OF AUTOMOTIVE IN CENTRAL JAVA Rusiyanto, Rusiyanto; Sumbodo, Wirawan; Kriswanto, Kriswanto
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 13, No 2 (2015): Desember 2015
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v13i2.5605

Abstract

This paper about the making of system database user friendly on small and medium industry of automotive component in Central Java. The objective of this research is to make system data base with appearance user friendly and to know how high the level of customer’s satisfaction on the appearance of system database implemented on SMI automotive. This type of research is applied research, the research design uses evaluation research. This research result among others are resulted system database with appearance user friendly and the customer’s satisfaction level on appearance system data base is very high namely the average persentage is 97%.
Water Content and Proximates in The "Gedong Kendal" Coffee Variety after Processed by Roasting Machine Kriswanto, Kriswanto; Wiratama, Bayu; Wulansarie, Ria
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 18, No 2 (2020): December 2020
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v18i2.27545

Abstract

One of the coffee producers in Indonesia, namely Gedong Koffee Patean, still uses conventional roasting with uncontrolled temperature, resulting in uneven color and content. The variants of coffee beans available are Kopi Rakyat, Kopi Lanang, Robusta Fermentasi, Robusta Fermentasi 1, Excelsa Natural Dry, Robusta Natural Dry with different characteristics. The Godeng Kendal coffee association was given a roasting machine for roasting coffee bean products and analyzed for water, carbohydrate, protein and fat content The quality of coffee is affected by the roasting process with a 5 kg roasting machine which can be set to 200 for 25 minutes. The quality of coffee after roasting then has an average moisture content of 10.5%. Furthermore, the chemical properties of each variant were tested to obtain carbohydrate, protein, and fat content at the Laboratory of Biology. Analysis of carbohydrates using the Luff Schoorl method, protein using the kidney test, and fat using a soxhlet extractor. The test results show that the highest carbohydrate content is found in Robusta Fermentasi, which is 14.4%, the highest protein content is from Kopi Lanang, which is 26.6%. The lowest fat content is in natural dry coffee, with a fat content of 4.3%.
Penerapan Mesin Pengaduk Adonan Kue pada Usaha Bakpia di Kelurahan Pakintelan Kriswanto, Kriswanto
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 17, No 2 (2019): December
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v17i2.21727

Abstract

Abstrak.UMKM kue kering bakpia di Kelurahan Pakintelan menggunakan proses secara manual sehingga kapasitas produksi rendah dan biaya produksi tinggi. Tujuan kegiatan meningkatkan kapasitas produksi dan menurunkan biaya produksi melalui penerapan mesin pengaduk adonan kue ekonomis. Metode pelaksanaan berupa pembuatan mesin pengaduk adonan ekonomis dengan proses manufaktur; pembuatan media pemasaran offline dan desain label kemasan dengan metode desain grafis. Pembuatan media pemasaran online digunakan untuk pelatihan penggunaan dan perawatan mesin dan alat menggunakan metode praktik dan tanya jawab; evaluasi penggunaan alat menggunakan metode uji coba dan pengamatan. Hasil yang dicapai berupa penerapan 1 unit mesin pengaduk adonan kue kapasitas 6 kg/proses. Mesin yang diterapkan membutuhkan biaya dalam satu kali proses sehingga lebih ekonomis dibandingkan tenaga manusia sehingga terjadi penurunan biaya produksi sebesar 85,2%. Permasalahan spek pemasaran diatasi dengan penerapan media pemasaran online dan offline yakni menggunakan media online marketplace, media sosial, dan kartu nama sehingga pemasaran dapat lebih luas. Penerapan mesin pengaduk meningkatkan kapasitas produksi dimana waktu 1,5 jam (proses manual) sebelumnya 12 kg dapat menjadi 108 kg adonan kue. Keuntungannya dalah waktu proses satu batch lebih cepat, kapasitas lebih besar, menghemat tenaga manusia dan digantikan listrik yang hemat. UMKM bakpia pastries in Pakintelan Village use a manual process to make production capacity low, and production costs are high. This activity aims to increase production capacity and reduce production costs through the application of an economical cake dough mixer. The implementation method makes an economical dough mixer with a manufacturing process, making offline marketing media and packaging label design using graphic design methods. Making online marketing media is used for training in the use and maintenance of machines and tools using practice and question and answer methods; evaluation of the use of tools using trial and observation methods. The results achieved were the application of 1 unit of cake dough mixer with 6 kg/process capacity. The machine that is applied requires a cost in one process, so it is more economical than human labor, so that the production cost decreases by 85.2%. The marketing spec problem is overcome by implementing online and offline marketing media, namely using the online media marketplace, social media, and business cards so that marketing can be broader. The mixing machine's application increases the production capacity where the time of 1.5 hours (manual processing) previously 12 kg can be 108 kg of cake dough. The advantage is that one batch processing time is faster, larger capacity saves human labor and is replaced by economical electricity.
MESIN PENGOLAH MINUMAN KESEHATAN INSTAN UNTUK HOME INDUSTRY HEALTHY DESA LIMBANGAN KECAMATAN LIMBANGAN KABUPATEN KENDAL Kriswanto, Kriswanto; Widodo, Rahmat Doni
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 15, No 1 (2017): Juli 2017
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v15i1.12565

Abstract

Quality and production capacity of instant health beverages HEALTHY home industry needs to be im- proved by using instant beverage processing machines. Destination activities to the community ser- vice are: 1) to improve the quality and production capacity of the processing machine instant health drink. ; 2) determine the added value from the use of instant health beverage processing machines;3) designing product packaging instant health drink exciting HEALTHY home industry. Benefits of community service activities are: increasing the value-added plant rhizomes; generating appropri- ate technologies such as instant health machine processing machine; improve the performance of HEALTHY home industry to become more optimal; assist local governments in an effort to improve the quality of life through community service activities. The method of implementation of activities, among others: 1) extension of instant health beverage processing; 2) manufacture of packaging design by using graphic design; 3) making machines using the method of design; 4) training in production, use of tools and treatment methods and practices FAQ; 5) evaluation of the use of the machine using a test method and observation; 6) assistance and consultation methods of discussion. The results of these activities are there to improve the quality and production capacity by using a processing engine instant drinks, deficits improve the added value of the application of machinery to come from reduced labor costs of employees, and a reduction in fuel costs reached lebh of 50% where the process previ- ously done twice into one time. Health beverage product packaging design has been made with credit instant composition, manner of presentation, production, brand, net weight, and the P-IRT permits
Addition Rice Husk on the Density and Impact Strength of Non-Asbestos Brake Pad Composites Prepared by The Hand Layup Method Fitriyana, Deni Fajar; Widodo, Rahmat Doni; Kriswanto, Kriswanto; Athoillah, Ahmad; Prasetyo, Ares Yudi; Alrasyid, Mochamad Dzaki
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 20, No 1 (2022): July 2022
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v20i1.45636

Abstract

In train operation, brakes are an essential component because they involve the safety of passengers. Therefore, brake pads must be replaced periodically according to their lifespan. Currently, the most widely used train brake pad material is composite. Unfortunately, most train brake pads in Indonesia still use imported products because no industry can produce train brake pads of the desired quality. This study aims to manufacture and characterize composite materials for friction material for train brake pads that meet quality standards to substitute imported products. It needs to reduce dependence on imported products while at the same time encouraging the strengthening of the structure of the domestic manufacturing industry. In addition, agricultural waste in rice husks will be used to produce more environmentally friendly products. In this study, the composition of the types of composite materials, which include binder, reinforcement, abrasive, and filler materials, will be examined. Making composite materials in this study will use the hand layup method. Material characterization carried out includes impact testing and density. The characterization results show that using rice husk as a filler greatly influences the density of the resulting composite material. Specimen 5, made from epoxy, rice husk, iron filings, and Al2O3 (wt.%) at 50%, 20%, 15%, and 15%, respectively, was able to produce a higher density compared to the composite without rice husk and epoxy material. The results of this density test support the results of the impact tests that have been carried out. The higher the rice husk content, the higher the density produced. Adding rice husk can increase the mechanical properties of the resulting composite material.
Co-Authors Abdul Latif Agustinus Purna Irawan Ahmad Athoillah Ahmad Roziqin, Ahmad Ainun Athar, Muhammad Aldias Bahatmaka Alrasyid, Mochamad Dzaki Andri Setiyawan Apristia, Lelu Dina Apriyanto, Rahmat Arimaz Hangga, Arimaz Aripin, Muhammad Bustanul Ayus ahmad Yusuf Azara, Salsa Bila Azmi, Muhammad Aldy Naufal Bayu Kristiawan, Ruben Bayu Wiratama, Bayu Budi Darsono, Febri Budi Cahyanto, Septian Eko Cionita, Tezara Darsono, Febri Budi Dimyati, Saeful Dony Hidayat Al-Janan Eko Cahyanto, Septian Eko Saputro, Wahyu Danang Fitriyana, Deni Fajar Hadikawuryan, Danang Subarkah Hadikawuryan, Danang Subarkah Handriaswara, Handriko Harits, Muhammad Harsandi, Zaidan Priya Hendrix Noviyanto Firmansyah, Hendrix Noviyanto Huda, Muhammad Maftahul Husna, Ucu Husna Imanu Danar Herunandi Indriawan, Ari Dwi Nur Karsan, Karsan Khakim, Faisal Khoirudin Fathoni, Khoirudin Khoirul Huda Kristiawan, Ruben Bayu Kuntoro Mursit G., R. Ambar Kurniawan, Maskun Laksono Trisnantoro Laksono, Galih Tri M. Fatchurrochman, M. Maryono Maryono Mera Kartika Delimayanti Muhammad Khumaedi Mulyati, Dede Musyono, Ari Dwi Nur Indriawan Nugraha, Amhar Rais Nugroho, Ananda Tri Bintang Nurbani, Siti Nurdiansyah, Fahmi Nuryanta, Muhammad Irfan Prasdika, Tegar Oki Prasetyo, Ares Yudi Prasojo, Krisna Tri Priya Harsandi, Zaidan Priyanto, Kaleb Putra, Afiq Junia Ramadhani, Risky Ria Wulansarie, Ria Rifqi, M. Irfan Ririn Febrina, Ririn Rizqi Fitri Naryanto Rizqi, Alda Rifada Rohman, Shohihatur Rohmatullah, Rizal Roizzy, Fakhrudin Ahmad Rusiyanto Rusiyanto, Rusiyanto Safriana, Eni Satriawan, Yudha Setiadi, Rizki Sholahuddin Al Ayubi Siregar, Januar Parlaungan SRI RAHAYU Subarkah, Danang Sukoco, Imam Sunyoto Sunyoto Tabriwindarta, Agus Ruhban TriLaksono, Galih Wawan Kurniawan Wijayanto, Bagus Winnugroho Wiratman, Manfaluthy Hakim, Tiara Aninditha, Aru W. Sudoyo, Joedo Prihartono Wirawan Sumbodo Yusuf Subagyo Zaelani, Alfian Rifky Zakky Mubarok, Muhammad