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All Journal G-Tech : Jurnal Teknologi Terapan Jurnal Pengabdian Masyarakat dan Riset Pendidikan
Marji
Universitas Negeri Malang
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Education Energy Engineering Languange, Linguistic, Communication & Media Mathematics Other

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Konsep Desain Bangunan Rumah Tradisional Suku Bugis (Studi Kritik Arsitektur) Annisa' Carina; Marji; Khoirul Imam3
G-Tech: Jurnal Teknologi Terapan Vol 7 No 2 (2023): G-Tech, Vol. 7 No. 2 April 2023
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (484.418 KB) | DOI: 10.33379/gtech.v7i2.2091

Abstract

Konsep arsitektur rumah tradisional Bugis dengan Pemenuhan Kebutuhan ruangan dibangun oleh para leluhur suku bugis, untuk memberikan perlindungan bagi para penduduk bugis saat itu. Adapun Penelitian ini bertujuan untuk mengetahui pro dan kontra arsitektur tradisional rumah Bugis. Penelitian ini dibatasi pada rumah yang memiliki konsep arsitektur tradisional Suku Bugis sebagai tempat hunian, yang bersifat fungsional yang dibangun tahun 90’an. Hasil penelitian menunjukkan bahwa rumah tradisional Bugis dengan tatanan ruang berbentuk empat persegi panjang, dan bentuk potongan vertikal terdiri dari tiga bagian yaitu: (1) bagian atas (rakkeang) bagian, (2) bagian tengah (alle bola) dan (3) dasar kolong rumah (awa bola).  Adapun hal tersebut memberikan banyak fungsi dalam setiap bagiannya, akan tetapi terdapat kelemahan akibat struktur utama dari kayu memungkinkan lapuk dan mudah terbakar.
Integrated Granoformix Automation Improves Efficiency, Product Consistency, Hygiene, and Traceability in a Food Microenterprise: Penelitian Rudi Nurdiansyah; Erwin Komara Mindarta; Eddy Rudiyanto; Marji; Siti Keishia Amiko Putri; Ryad Rafa Zamzami; Satria Yudha Ramadhan Bing Slamet
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 5 No. 1 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 5 Nomor 1 (Juli 2026 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v5i1.7995

Abstract

This study evaluated Granoformix, a granola-bar forming and packaging system, as the core of a socio-technical intervention in a microenterprise in Malang, Indonesia. A before-and-after implementation combined PLC-controlled processing with one-way flow, GMP/SSOP, operator training, standardized records, a digital dashboard, and QR-based traceability. Product dimensions and mass were assessed in 100 bars before and after implementation. Batch time decreased from 318 to 205 min (-35.5%), output increased from 320 to 430 bars, and productivity rose from 60 to 126 bars h-1. Dimensional compliance increased from 66% to 95%, weight compliance from 68% to 96%, and defects decreased from 10.0% to 3.3%. Hygiene audit scores increased from 58 to 74, digital-record completeness reached 96.1%, and production cost declined from IDR 5,500 to IDR 4,500 per bar. Appropriate-scale automation delivered operational, quality, hygiene, traceability, and cost gains when embedded within standardized processes and workforce capability.
Gyozenova Smart Automation Improves Gyoza Production Efficiency and Standardization in a Food Microenterprise Eddy Rudiyanto; Erwin Komara Mindarta; Marji; Muhammad Idris Effendi; Agus Nurhidayat Purwa Adji; Aditya Fachrul Yuansyah; I Gede Putu Dhilan Widyartha
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 5 No. 1 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 5 Nomor 1 (Juli 2026 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v5i1.8026

Abstract

This study evaluated Gyozenova, an integrated smart automated dumpling production system, for improving productivity, product consistency, hygiene processes, operator capability, and data visibility in an Indonesian food microenterprise. A pragmatic before-after field design assessed machine functionality, production efficiency, product standardization, hygiene compliance, training outcomes, technology acceptance, and operational economics. Stable capacity increased from 300 to 450 dumplings per hour, while batch time decreased from 120 to 80 minutes and labor productivity doubled from 75 to 150 dumplings per worker-hour. Product-weight coefficient of variation decreased from 9.8% to 3.7%, defects fell from 6.7% to 1.6%, and overall conformance reached 98.4%. Direct hand-contact points decreased by 64.3%, hygiene nonconformities by 70.0%, and sanitation-procedure compliance reached 94.0%. The findings showed that appropriately scaled automation was most effective when mechanical integration was combined with standardized procedures, operator training, sanitation discipline, preventive maintenance, and routine digital monitoring for resource-constrained food SMEs under real production conditions.
Integrated Semi-Automation Improves Throughput, Product Consistency, and Hygiene in Small-Scale Milk-Ice Production Syarif Suhartadi; Erwin Komara Mindarta; Eddy Rudiyanto; Marji; Riana Nurmalasari; Armadani Odi Pasogit Nurdiono; Adam Pratama Putra
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 5 No. 1 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 5 Nomor 1 (Juli 2026 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v5i1.8027

Abstract

Small food enterprises often face simultaneous constraints in throughput, product consistency, hygiene, and process control. This study evaluated MILKONIX (Smart Integrated Milk Ice Stick Line), a right-sized semi-automated system implemented at Milkyfun, Malang, Indonesia. A single-site before-and-after field design assessed operational performance across 10 production batches, product quality in 100 units per condition, and selected functional tests. MILKONIX integrated pasteurization, controlled mixing, precision filling, conveyor transfer, stick insertion, controlled freezing, partial clean-in-place sanitation, sensors, digital batch logging, operator training, and standardized procedures. Active production time decreased by 43.3%, batch capacity increased by 50.0%, daily capacity by 125.0%, and labor productivity by 200.0%. Volume uniformity increased from 78% to 97%, defects fell from 9% to 2%, cleaning time decreased by 51.1%, and sanitation compliance rose from 62% to 91%. MILKONIX demonstrates how integrated socio-technical automation can improve small-scale food production performance.
Co-Authors Adam Pratama Putra Aditya Fachrul Yuansyah Agus Nurhidayat Purwa Adji Annisa' Carina Armadani Odi Pasogit Nurdiono Eddy Rudiyanto Erwin Komara Mindarta I Gede Putu Dhilan Widyartha Khoirul Imam3 Muhammad Idris Effendi Nurdiansyah Rudi Riana Nurmalasari Ryad Rafa Zamzami Satria Yudha Ramadhan Bing Slamet Siti Keishia Amiko Putri Syarif Suhartadi