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All Journal Infotekmesin Jurnal Abdi Insani Jurnal Pengabdian Masyarakat Terapan
Nurhidayat, Akhlis Rahman Sari
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Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering

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Perancangan Teknologi Tepat Guna (TTG) Penanganan Bahan TROLI OCE Untuk Pemberdayaan IKM Produsen Sapu Go Work Handycraft Purbalingga Uletika, Niko Siameva; Krisnawati, Maria; Adhiana, Tigar Putri; Musmuallim, Musmuallim; Imran, Rani Aulia; Nurhidayat, Akhlis Rahman Sari
Jurnal Pengabdian Masyarakat Terapan Vol 1 No 2 (2024): JUPITER Agustus 2024
Publisher : Informatika, Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jupiter.1.2.15

Abstract

Kabupaten Purbalingga memiliki sentra industri penghasil sapu. Go Work Handy Craft adalah salah satu IKM yang berdiri sejak tahun 2010. Produsen dan eksportir sapu hamada dan sapu lidi. Namun kegiatan penanganan bahan, meliputi transportasi, pendistribusian ke stasiun kerja, penjemuran sapu, pengambilan sapu dan penyimpanan sapu, masih dilakukan secara manual tanpa alat bantu. Untuk memperbaikinya diperlukan pengenalan perancangan alat bantu penanganan bahan. Pengenalan dilakukan agar perancangan alat bantu sesuai dengan kebutuhan produksi. Pengenalan perancangan alat penanganan bahan melalui beberapa tahapan, yaitu identifikasi kebutuhan pengguna, pembuatan konsep dan proses spesifikasi, pemilihan konsep, pengujian konsep, dan pembuatan purwarupa. Metode pengumpulan data dilakukan dengan wawancara, kuisioner dan studi lapangan. Pengabdian ini berhasil merancang, mengembangkan dan membuat purwa rupa berupa teknologi tepat guna, alat penanganan bahan, yaitu TROLI OCE dengan metode ergonomi partisipasi. Penangana bahan yang pada awalnya dilakukan secara manual dengan beban berlebih dan repetitif, dapat diperbaiki dengan menggunakan TROLI OCE. Penggunaan TROLI OCE pada proses produksi sapu sesuai dengan tujuan ergonomi yaitu mengurangi Penyakit Akibat Kerja (PAK).
Pengaruh Metode Quenching dan Tempering Terhadap Kekerasan Material Hot rolled Plate (HRP) Steel Nurhidayat, Akhlis Rahman Sari; Laksana, Nur Akhlis Sarihidaya; Yurianto, Yurianto
Infotekmesin Vol 14 No 2 (2023): Infotekmesin: Juli, 2023
Publisher : P3M Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/infotekmesin.v14i2.1927

Abstract

Hot rolled plate steel as a material to be used for steel armor needs to have the characteristics of a high hardness value. Medium carbon steel as the basic material is quenched at a temperature of 900 oC and tempering is carried out at a temperature of 125 oC and 175 oC with a holding time of 30 minutes. The Ms value is a benchmark for changes in martensite which is influenced by the constituent elements of the material. The use of water as a quench medium changes the structure of austenite to martensite. The martensite structure that occurs increases the optimum hardness value in HRP Steel material. The tempering process carried out above the Ms value causes a decrease in the hardness value. The highest hardness value was obtained in the quenching process with 542 HV which was influenced by the distribution of martensite. The decrease in hardness value occurs due to the tempering process, the average hardness value at temper 125 oC is 524.4 HV and 175 oC is 524 HV.
Analisis Pengaruh Engine Temperature Terhadap Laju Konsumsi Bahan Bakar Mobil Hemat Energi Kategori Urban Etanol Laroybafih, Muhammad Bagus; Anis, Samsudin; Nuril, Miftakhun; Huda, Fitroh Miftahul; Nurhidayat, Akhlis Rahman Sari; Laksana, Nur Akhlis Sarihidaya
Infotekmesin Vol 17 No 1 (2026): Infotekmesin: Januari 2026
Publisher : P3M Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/infotekmesin.v17i1.2976

Abstract

A crucial global issue is the world's dependence on fossil fuels as its primary energy source. An alternative solution to this problem is to use fuels such as ethanol. Using ethanol as fuel requires comprehensive optimization of the vehicle system, including the engine's temperature control. This research aims to determine the effect of engine operating temperature variations on fuel efficiency thru 4 engine temperature variations: 70, 80, 90, and 100 degrees Celsius, using two approaches: static and dynamic. The test results show that engine temperature affects fuel consumption and engine operating stability. Based on the experiments conducted, it was concluded that a temperature of 90°C is the most optimal working temperature, with an increase of 9.91% in static testing and 14.74% in dynamic testing (compared to the temperature with the lowest efficiency). It can be concluded that 90°C is recommended as the optimal working temperature for ethanol engines in the development of energy-efficient vehicles.
PENINGKATAN KUALITAS PRODUK INDUSTRI RUMAH TANGGA BLACK GARLIC MELALUI ALAT FERMENTASI EFISIEN DAN KEMASAN MODERN Prabowoputra, Dandun Mahesa; Prasetyo, Gunawan; Pasha, Muhammad; Nurhidayat, Akhlis Rahman Sari; Lenggana, Bhre Wangsa; Yani, Ameliyana Rizky Syamara Putri Akhmad
Jurnal Abdi Insani Vol 13 No 1 (2026): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v13i1.3446

Abstract

Home industries play a strategic role in supporting local economic growth and community empowerment. One of the leading products from these industries is black garlic, known for its high health benefits. However, the quality of black garlic products from these industries is often suboptimal due to limited efficient fermentation technology and a lack of modern packaging that can attract market interest. Therefore, this program is designed to improve the quality of black garlic products through the development of efficient fermentation equipment and the implementation of modern packaging. The main objective of this program is to increase production capacity, quality consistency, and the competitiveness of black garlic products from these industries, with aspects of aesthetics, functionality, and clear product information, such as health benefits and natural production processes. Training is provided to home business owners to improve their skills in operating new fermentation equipment and adopting modern packaging techniques. The mentoring activities include training in digital marketing strategies, social media, and packaging design. The program's outcomes include increased production process efficiency, consistent black garlic quality, and product added value through modern packaging. The expected long-term impact is increased household income, market expansion, and a strengthened position of the home industry in the local economy. With an approach focused on integrating simple technology, design innovation, and marketing strategies, this program supports the sustainability of home industries based on local wisdom. Through this program, it is hoped that synergy will be created between business actors, academics, and the government to strengthen an innovative and highly competitive home industry ecosystem, while simultaneously making a tangible contribution to sustainable local economic development.
Co-Authors Huda, Fitroh Miftahul Laroybafih, Muhammad Bagus Lenggana, Bhre Wangsa Maria Krisnawati Musmuallim Niko Siameva Uletika Nur Akhlis Sarihidaya Laksana, Nur Akhlis Sarihidaya Nuril, Miftakhun Pasha, Muhammad Prasetyo, Gunawan Rani Aulia Imran Samsudin Anis Tigar Putri Adhiana Yani, Ameliyana Rizky Syamara Putri Akhmad Yurianto Yurianto