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Prayogo, Aji Catur
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Rancang bangun angle pad sebagai alat bantu asah pahat bubut untuk menunjang pembelajaran praktik pemesinan di universitas negeri surabaya Ramadani, Ali Hasbi; Soeryanto; Cholik, Mochamad; Santoso, Dany Iman; Anwar, Saiful; Prayogo, Aji Catur
Jurnal Teknik Mesin Indonesia Vol. 19 No. 1 (2024): Jurnal Teknik Mesin Indonesia
Publisher : Badan Kerja Sama Teknik Mesin Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36289/jtmi.v19i1.570

Abstract

In the process of working lathe chisels, students still find it difficult to form tool geometry that is in accordance with standards (chips angle, free angle, and incision angle). Therefore, it is necessary to design an angle pad as a tool to sharpen lathe chisels to support practical learning in the Production Laboratory, Mechanical Engineering Department, Universitas Negeri Surabaya, so that students can understand and be competent in sharpening lathe chisels. The research method used is development, the research method carried out is development research focused on the stages of angle pad design starting from design to function tests and assessments from several experts. The results of this study, in the form of an angle pad that has been tested and has been validated by experts, the results of tests carried out to hone single-cut lathe chisels, the most basic tool angles are rake angle, clearance angle, and cutting edge angle, from the trials carried out produce precise angles on the right flat tool and metric thread tool 600. The validation results from experts related to making angle pads have a value of 93.33 (very decent category).
MENGOPTIMALKAN EFISIENSI DAN MANAJEMEN MELALUI OVEN OTOMATIS DENGAN TEKNOLOGI EXHAUST FAN Arizal, Heru; Arifiana, Deny; Ridlwan, Ahmad Ajib; Yunus, Yunus; Saputra, Catur Surya; Prayogo, Aji Catur; Anshari, Bima
Jurnal Abdimas Bina Bangsa Vol. 5 No. 2 (2024): Jurnal Abdimas Bina Bangsa
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jabb.v5i2.1283

Abstract

"UD. ADON JAYA" is a small business that produces salted eggs. Based on direct observation of partner salted egg processing still using conventional methods that require salted egg production time up to eight days. Original salted egg results with a shorter shelf life, which only lasts for seven days. Boiling salted eggs still has a fairly fishy odor. Many boiled eggs are also cracked and broken due to stacking and high boiling temperatures. Procurement and application of an automatic salted egg oven equipped with an exhaust fan, thermocontroll and timer has a capacity of up to 600 eggs with a process that takes five hours. The implementation of this community empowerment service activity is carried out through several stages, namely discussion, observation, and implementation. The results of good condition egg production using the tool every week have increased, besides that it can also be seen that the average percentage of egg dredging using the tool is 5%. The implementation of this activity solves the problem of production aspects to improve the quality and quantity of salted egg production "UD. ADON JAYA" to have a longer shelf life, free of fishy odor, no cracked or broken eggs to meet market demand and solve the problem of weak production management and financial management of partner businesses.
Co-Authors Ahmad Ajib Ridlwan Ali Hasbi Ramadani Anshari, Bima Dany Iman Santoso Deny Arifiana Heru Arizal Mochamad Cholik Pambudi, Rizdana Galih Saiful Anwar Saputra, Catur Surya SOERYANTO Theodorus Wiyanto Wibowo Yunus Yunus