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All Journal Journal of Applied Engineering and Technological Science (JAETS) Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Jurnal Teknologi Pangan dan Industri Perkebunan
Irianto SP
Politeknik Negeri Ketapang
Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Industrial & Manufacturing Engineering Other

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Pembuatan Tepung Labu Kuning (Kajian Penggunaan Suhu dan Lama Pengeringan) Trian Adimarta; Marisa Nopriyanti; Irianto SP; Defi
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (750.856 KB) | DOI: 10.58466/lipida.v2i2.372

Abstract

Pumpkin (Cucurbita moschata Duch) is a type of vegetable plant and can be used for various types of food, Pumpkin that has been cut has a lower shelf life than in its whole state so it needs to be processed so it is not easily damaged so it needs to be processed into flour so that it can be processed into flour. durable. The purpose of this study was to determine how to make pumpkin flour and to find out the best treatment variations in making pumpkin flour. The research method in making flour uses variations in temperature and different drying times. Parameters to determine the difference from flour include water content, yield, and color. The results showed that the production of pumpkin flour started from cleaning the skin and seeds, washing, weighing, cutting into thin slices, drying, and sifting. The results of the analysis of the water content of 40oC treatment for 48 hours is 19.92%, 50oC treatment for 36 hours is 11.63%, and 60oC treatment for 24 hours is 10.36%, pumpkin flour yield is 51.56%, 17, 71%, and 14.63%, while the color analysis of the 40oC treatment was significantly different from the 50oC and 60oC treatment. Of the three treatments, 60oC was the best treatment.
ANALISIS MUTU MARGARIN DENGAN PERBANDINGAN BAHAN BAKU MINYAK GORENG KELAPA : MINYAK GORENG SAWIT Encik Eko Rifkowaty; Irianto SP; Budi Pratomo Sibuea; Devi Sariyanti; Shelvy Antika Sari
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1043

Abstract

Margarine is an emulsion (w/o), made from vegetable oil. This experimental consisted of three oil comparison treatments was coconut cooking oil : palm cooking oil 50:50 ; 70:30 ; and 90:10. Parameter to be estimated were water content, free fatty acids, organoleptic tests, and pair comparison tests. Based on the pair comparison test, the color attribute for the 50:50 treatment is the same as the color of margarine on the market, while the aroma and taste attribute of the three treatments are different from the aroma and taste of margarine on the market. The results of the hedonic test had the higest score is 50:50 treatment (most preferred). Based on ANOVA on the three treatments the color and aroma attributes were significantly different, while the taste attributes were not significantly different. The result of this research was found that the water content of 50:50, 70:30, and 90:10 treatments were 5.30, 6.37 and 6.95% respectively, while the free fatty acids were 1.17, 1.47 and 1.83%. The percentage of water content complies with SNI 01-3541-2002, but this is not the case for free fatty acids.
The Effect of Quenching With Oil on Annealing Temperature Variations on The Hardness Of ST 37 Equivalent Steel Muh Anhar; Yusuf Yusuf; Irianto SP; Ningrum Astriawati
Journal of Applied Engineering and Technological Science (JAETS) Vol. 7 No. 2 (2026): Journal of Applied Engineering and Technological Science (JAETS)
Publisher : Yayasan Riset dan Pengembangan Intelektual (YRPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/jaets.v7i2.10558

Abstract

ST37 equivalent steel is widely used in engineering applications due to its high ductility; however, its relatively low hardness limits its performance in wear-related components. This study investigates the effect of annealing temperature variations and different oil quenching media on the hardness of ST37 equivalent steel. Specimens were annealed at 750°C, 850°C, and 950°C with a holding time of 10 minutes, followed by quenching in three types of oil: SAE 15W-40 mineral oil, SAE 10W-40 semi-synthetic oil, and SAE 10W-40 fully synthetic oil. Hardness measurements were conducted using the Rockwell B scale (HRB) at five different points on each specimen. The results indicate a consistent increase in hardness with increasing annealing temperature for all quenching media. The highest hardness value, 43.4 HRB, was obtained at 950°C using fully synthetic oil, representing an improvement of approximately 4.58% compared to the untreated material. Among the tested media, fully synthetic oil exhibited the most effective cooling performance. These findings demonstrate that both annealing temperature and oil type significantly influence the hardness characteristics of ST37 equivalent steel.
Peningkatan Literasi Keuangan dan Analisis Kelayakan Usaha Berbasis Digital untuk Penguatan Tata Kelola Bisnis BUMDes Pesisir Firmanilah Kamil; Irfan Cholid; Ikhsan Prasetya; Budi Pratomo Sibuea; Alfath Desita Jumiar; Ari Priyanto; Amir Hamzah Nasution; Anto Susanto; Irianto SP; Ira Arianti; Muh Anhar Anhar
Literasi Jurnal Pengabdian Masyarakat dan Inovasi Vol 6 No 2 (2026)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang Jl. Rangga Sentap, Dalong Sukaharja, Ketapang 78813. Telp. (0534) 3030686 Kalimantan Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/g93mvd46

Abstract

Village-Owned Enterprises (BUMDes) play a crucial role in supporting rural economic development through the management of services and business units based on local potential. The development of business units requires the management to have the ability to manage finances and make decisions based on measurable planning. This community service activity aims to improve financial literacy and the ability to conduct digital-based business feasibility analyses for the management of BUMDes Tanjung Matan in Sukabaru Village, Ketapang Regency. The activity was carried out through outreach sessions, training, discussions, and the use of spreadsheets to support business planning and financial simulations. A broiler duck business plan was used as the context for applying the material because the BUMDes already had a coop but had not yet begun operational activities. The material covered capital identification, cost categorization, financial record-keeping, calculation of revenue and business profits, as well as risk assessment and business readiness. The results of the activity demonstrated an enhanced understanding among the management regarding the importance of financial planning and feasibility analysis before starting a business. The use of digital technology also helped introduce a more systematic approach to preparing and simulating business calculations. The results of discussions and interviews indicated that the training material was relevant to the management’s needs in preparing for business development. This activity provided an initial contribution toward strengthening the business governance of BUMDes Tanjung Matan.
Pengembangan Infrastruktur Jaringan Internet pada Ruang Publik untuk Mendukung Akses Informasi di Desa Sukabaru Darmanto; Novi Indah Pradasari; Eka Wahyudi; Rizqia Lestika Atimi; Ar-Razy Muhammad; Kharisma; Saifudin Usman; Refid Ruhibnur; Indra Pratiwi; Rustiarni; Firmanilah Kamil; Erick; Yusuf; Anto; Muh; Irianto SP
Literasi Jurnal Pengabdian Masyarakat dan Inovasi Vol 6 No 2 (2026)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang Jl. Rangga Sentap, Dalong Sukaharja, Ketapang 78813. Telp. (0534) 3030686 Kalimantan Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/xgq1js37

Abstract

Internet access availability is an important requirement for supporting access to information and the use of technology in rural communities. This community service activity aimed to develop an internet network in public spaces in Sukabaru Village, Benua Kayong District, Ketapang Regency. The implementation method was carried out in stages through needs identification, site surveys, coordination with relevant stakeholders, and network implementation. Initial needs identification was conducted through problem identification activities, followed by a site survey to determine the locations and requirements for network development. The network was implemented at three public spaces, namely the Village Office, Village Park, and Model House, using network devices and transmission media adapted to field conditions. The results of the activity showed the availability of internet network infrastructure connecting the three public spaces, which can be utilized to support access to information and the activities of the village government and community. This activity demonstrates that field-based, needs-oriented network development can serve as an effort to expand the utilization of information technology in rural communities.
Co-Authors Alfath Desita Jumiar Amir Hamzah Nasution Anhar Anhar Anto Anto Susanto Ar-Razy Muhammad Ari Priyanto Budi Pratomo Sibuea Darmanto, Darmanto Defi Devi Sariyanti Encik Eko Rifkowaty Erick Firmanilah Kamil Ikhsan Prasetya Indra Pratiwi Ira Arianti irfan cholid Kharisma Marisa Nopriyanti Muh Muh Anhar Ningrum Astriawati Novi Indah Pradasari Rizqia Lestika Atimi . Ruhibnur, Refid Rustiarni Shelvy Antika Sari Trian Adimarta Wahyudi, Eka Yusuf Yusuf Yusuf