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All Journal Jurnal Keteknikan Pertanian Tropis dan Biosistem Warta IHP (Warta Industri Hasil Pertanian) Jurnal Agrotek UMMat Bulletin of Information Technology (BIT) Jurnal Agro Dedikasi Masyarakat (JADM) Safari : Jurnal Pengabdian Masyarakat Indonesia Sultra Journal of Mechanical Engineering (SJME) Jurnal Teknologi dan Mutu Pangan Food and Agro-industry (FAGI) Journal BIOCITY: Journal of Pharmacy Bioscience and Clinical Community Protech Biosystems Journal Food and Agro-industry (FAGI) Journal Sultra Journal of Mechanical Engineering
Devi Tanggasari
Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Teknologi Sumbawa Jl. Raya Olat Maras Batu Alang, Pernek, Kec. Moyo Hulu Kabupaten Sumbawa NTB 84371
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Other

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Design of a Tray Dryer Machine Syahwiranda Nasution; Devi Tanggasari
Protech Biosystems Journal Vol 4, No 2 (2024): Protech Biosystem Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v4i2.25570

Abstract

The Tray Dryer is one of the most widely used batch-type drying tools due to its simple design.  The configuration of the tray dryer consists of an arrangement of several racks with a convection drying system, where hot air is circulated onto the racks in a space to dry the products.  The tray dryer is capable of reducing the drying area dimensions and improving the contact of hot air with the material, making the drying process adjustable.  The purpose of this research is to understand how to determine the methods and design a tray dryer drying machine. The design of this tray dryer drying machine utilizes Solidworks software, comprising both structural and functional design. The temperature distribution of the tray dryer machine has the highest temperature on the top rack because the fan is less efficient in promoting temperature uniformity across each drying rack.  Thus, testing on the drying machine varies, where on the first rack, the temperature reaches 50°C, while on the second rack, it decreases to 49°C, and on the third rack, it is 45°C. This led to testing with the material of cherry leaf with an initial moisture content of 64.2%, obtaining moisture content after 90 minutes of drying on the first rack at 47.33%, on the second rack at 48.3%, and on the third rack at 53.6%.  So, in the testing process, different results are obtained for each rack.
PELATIHAN PEMBUATAN YOGHURT DARI SUSU SAPI DI DESA BOAK, KABUPATEN SUMBAWA Ariskanopitasari Ariskanopitasari; Devi Tanggasari; Lalu Heri Rizaldi; Adi Ardiansyah; Shafwan Amrullah; Chairul Anam Afgani
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 6, No 1 (2025)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v6i1.31853

Abstract

Produksi susu sapi di Sumbawa sangat potensial meskipun belum dimanfaatkan nilai ekonominya secara optimal. Susu sapi dapat diolah menjadi yoghurt untuk memperpanjang umur simpan, menambah nilai ekonomi serta menambah nilai nutrisinya. Oleh karena itu kegiatan pengabdian masyarakat di desa Boak Kecamatan Unter Iwes ini dilakukan untuk memberikan tambahan informasi dan melatih keterampilan masyarakat dalam mengolah susu sapi menjadi yoghurt. Kegiatan ini dilaksanakan pada Januari 2025 di Gedung Serbaguna desa Boak yang diikuti oleh masyarakat setempat. Pelatihan diawali dengan pemaparan singkat mengenai yoghurt dan manfaatnya bagi kesehatan. Setelah itu, kegiatan dilanjutkan dengan tutorial pembuatan yoghurt rumahan yang diselingi dengan sesi diskusi. Hasil kegiatan ini menunjukkan bahwa pemahaman masyarakat terhadap manfaat yoghurt semakin baik serta dapat memahami metode produksi yoghurt skala kecil. Yoghurt dapat dikonsumsi oleh setiap rumah tangga atau sebagai peluang usaha skala rumah tangga.
Co-Authors Adi Ardiansyah Afgani, Chairul Anam Ahmad Reza Jatnika Al Fira Safitri Amrullah, Shafwan Ariskanopitasari Ariskanopitasari Ariskanopitasari Ariskanopitasari Ariskanopitasari Armansyah Devina Arini I Wayan Astika Laeela Jauhara Lusi Lukita Wardani Mikhratunnisa, Mikhratunnisa Muhamad Yulianto Muhammad Anis Abqory Muhammad Haikal Hafiz Muklis Mulyadin Murni Murni Naurah Fadillah Azzahra Nelwan, Leopold Oscar Nur Nik Safika Nurfaidawati Nurfaidawati Qothrun Nada Sulistiani Rabiyatunnisah Rani Husdiana Reti Meilita Rika Dwi Septianingsih Rizaldi, Lalu Heri Salmah Tiara Azmi Samuyus Nealma Siska Atmawan Oktavia Susilawati Susilawati Syahwiranda Nasution Tira Jayanti Tri Wahyudi N Kamagi Wahyudi Wahyudi Wahyudi Wayudi Wiwin Apri Hartina Yuni Handayani Yusnia Afriana