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All Journal Jurnal Inovator Jurnal Sains Informatika Terapan (JSIT) Jurnal Teknik dan teknologi tepat guna
Generousdi
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Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Industrial & Manufacturing Engineering Mechanical Engineering

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Perancangan Alat Pencetak Ladu Dengan Kapasitas Produksi 20 Kg / Jam Generousdi
Jurnal Sains Informatika Terapan Vol. 1 No. 2 (2022): Jurnal Sains Informatika Terapan (Juni, 2022)
Publisher : Riset Sinergi Indonesia (RISINDO)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62357/jsit.v1i2.90

Abstract

Perkembangan industri ladu tidak menunjukkan perkembangan usaha yang signifikan karena banyak kendala yang dihadapi oleh pengusaha ladu. Salah satu kendalanya adalah rendahnya kapasitas produksi sedangkan permintaan ladu meningkat secara signifikan. Salah satu penyebab rendahnya kapasitas produksi adalah alat cetakan ladu yang masih kurang memadai. Alat cetak yang digunakan saat ini masih belum optimal karena penggunaan alat yang tidak efektif. alat cetakan dibentuk dalam piring plastik kecil dengan motif bunga. Pada proses pencetakan, adonan ladu dipipihkan dengan bagian belakang pelat plastik. Alat ini menjadi komponen penting karena berkaitan dengan produksi secara keseluruhan. Oleh karena itu penelitian ini melakukan perancangan alat cetakan sederhana yang baru dengan biaya yang terjangkau namun mampu meningkatkan kapasitas produksi ladu. Analisis penelitian dibagi menjadi analisis desain alat, analisis kapasitas produksi dan analisis biaya. Dalam perancangan alat ini menggunakan 10 mata cetakan dengan target kapasitas produksi 20 kg/jam. Jumlah mata cetak ini dinilai ideal karena menambah ruang kerja. Hasil analisa menunjukkan bahwa hasil pencetakan kurang maksimal karena mata cetakan dibuat dengan metode pengepresan.
Perhitungan Beban Pendingin Dan Kinerja Kotak Refrigerasi Ikan Kapasitas 35 L Generousdi
Jurnal Teknik dan Teknologi Tepat Guna Vol. 1 No. 2 (2022): Jurnal Teknik dan Teknologi Tepat Guna
Publisher : Riset Sinergi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62357/j-t3g.v1i2.117

Abstract

The coolant load test in the cooler with a capacity of 35 L uses 1 kg of lambak fish. The purpose of this research is to determine the load on the fish cooler to determine whether the heat load is sufficient for the refrigeration process. This fish cooling method uses vapor compression, therefore a fish cooler box is made that is effective and has innovations that can cool food ingredients so they last a long time. The results of the fish cooler box power test were 0.077 kW at compressor power, flow rate 0.00247 kg/s, evaporator heat 0.2758 kW, actual COP 3.581, COP carnot 4.478, and efficiency 79.97%. Fish that is put in the cooler for 2 hours will drop in temperature to -11℃. The performance of this compressor is very good and ideal with a maximum load of 15 kg.
Pengaruh Temperatur Pengeringan Pada Alat Pengering Sistem Rotary Terhadap Kualitas Cabai Merah Dikki Pratama; Vivi Apriyanti; Generousdi
Jurnal INOVATOR Vol. 4 No. 2 (2021): Jurnal INOVATOR
Publisher : LPPM Politeknik Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37338/inovator.v4i2.146

Abstract

Red chili is a food ingredient that is widely consumed and grown in Indonesia. Prices fluctuate greatly due to many factors. Post-harvest handling of chili can help farmers from losses and can maintain price stability in the market. The easiest post-harvest handling is drying. In this study, chili drying was carried out using a dryer with a rotary system. The dryer is designed in the form of a mechanical rotating drum driven by an electric motor. Hot air from LPG combustion is passed forcibly across the drum using a blower. Drying was carried out for 6 hours with a capacity of 3 kg of fresh red chilies at 60 oC, 70 oC and 80 oC. Drying at a temperature of 60 oC produces a high water content of 18.2 % with a weight loss of 80 %, the texture of the chili is still wet and soft with a bright red color. At a drying temperature of 70˚C the moisture content is quite low, namely 11.22 %, weight loss is about 87.2 %, the texture of dry chili is brightly red colored, while at a temperature of 80 ˚C the water content is low 9.1 %, the weight loss is high 90 %, dry chili texture with brown color.
Co-Authors Dikki Pratama Vivi Apriyanti